In the context of food safety, which of the following is an example of time temperature abuse?

Time-temperature abuse occurs when food is stored or held at temperatures that encourage the growth of pathogens, resulting in an increased risk of foodborne illness. Leaving cooked food out at room temperature for too long is a prime example of this, as it allows the food to remain in the "danger zone," typically between 41°F and 135°F (5°C and 57°C), where bacteria can proliferate rapidly.

This practice contradicts safe food handling protocols, which recommend that cooked food should either be kept hot (above 135°F) or cooled down quickly to below 41°F to prevent bacterial growth. In this scenario, it's clear that not properly storing food can lead to health risks associated with foodborne diseases, making it a significant concern in food safety management.

In contrast, boiling pasta until tender, cooling food in the refrigerator quickly, and keeping frozen food in the freezer are all practices that adhere to safe food handling guidelines. They either ensure that food is cooked appropriately or that it is stored in conditions that prevent bacterial growth.