How long should Potentially hazardous food should be kept?

Potentially hazardous foods should be kept at safe temperatures to prevent bacterial growth. In general, perishable items should not be left out at room temperature for more than 2 hours; if the temperature is above 90°F (32°C), this time reduces to 1 hour. Once cooked or prepared, these foods should be refrigerated promptly and consumed within 3 to 4 days. It's essential to follow proper food safety guidelines to minimize the risk of foodborne illness.