Which of the following is considered a time-temperature abuse?

Time-temperature abuse occurs when food is held at temperatures that promote the growth of pathogens, typically when it is left in the temperature danger zone (between 41°F and 135°F) for too long. Leaving food out for several hours allows it to remain in this danger zone, significantly increasing the risk of foodborne illness.

When food is not kept at safe temperatures, bacteria can multiply rapidly, potentially reaching harmful levels that can cause sickness if consumed. On the other hand, cooking food at the proper temperature, refrigerating leftovers promptly, and thawing food in the refrigerator are methods that effectively control food temperatures and help prevent the growth of harmful microorganisms.