what is the maximum amount of time high risk food can be in the temperature danger zone
Danger zone (food safety) The temperature range in which food-borne bacteria can grow is known as the danger zone. Food safety agencies, such as the United States' Food Safety and Inspection Service (FSIS), define the danger zone as roughly 5 to 60 °C (41 to 140 °F).[1][2][3] The FSIS stipulates that potentially hazardous food should not be stored at temperatures in this range in order to prevent foodborne illness (for example, a refrigerator's temperature must be kept below 4 °C (40 °F)[4]), and that food that remains in this zone for more than two hours should not be consumed.[5] Foodborne microorganisms grow much faster in the middle of the zone, at temperatures between 21 and 47 °C (70 and 117 °F).[6]
List of weather records Christopher C. Burt, the weather historian writing for Weather Underground who shepherded the Libya reading's 2012 disqualification, believes that the 1913 Death Valley reading is "a myth", and is at least 2.2 or 2.8 °C (4 or 5 °F) too high.[13] Burt proposes that the highest reliably recorded temperature on Earth could be at Death Valley, but is instead 54.0 °C (129.2 °F) recorded on 30 June 2013.[14] 53.9 °C (129.0 °F) was recorded another four times: 20 July 1960, 18 July 1998, 20 July 2005, and 7 July 2007.[15][16] On 21 July 2016, Mitribah in Kuwait also recorded a maximum temperature of 54.0 °C (129.2 °F), tying Death Valley's highest reliably recorded temperature on Earth, while Basra in Iraq reached 53.9 °C (129.0 °F) that day.[17] On 29 June 2017, the air at the airport of Ahvaz in Iran reached 54.0 °C (129.2 °F) as well.[18] In a second part to his analysis, he gave a list of 11 other occasions in which temperatures of 52.8 °C (127.0 °F) or more were reliably measured as well as the highest reliably measured temperatures on each continent.[19]