Mistake: Allowing food to enter the temperature danger zone.
Bacteria multiplies between 40°F and 140°F, which is known as “the danger zone” when it comes to food safety. In fact, bacteria levels can double in just 20 minutes in this temperature, according to the U.S. Department of Agriculture (USDA).
How to fix it: Refrigerate cooked food within two hours. Keep hot food hot—rather than just lukewarm or room temperature—in a slow cooker or over simmer. And keep cold foods chilled by serving them over ice.