Do you know about food "Danger Zones"? This is crucial to maintaining a kitchen.  Bacteria grow most rapidly in the range of temperatures between 40 °F and 140 °F, doubling in number in as little as 20 minutes. This range of temperatures is often called the "Danger Zone". Never leave food out for over 2 hours. Keep hot food at or above 140 °F. Cold food should be kept at or below 40 °F. Read more at the link below: 

Source:

 https://www.fsis.usda.gov/wps/portal/fsis/topics/food-safety-education/get-answers/food-safety-fact-sheets/safe-food-handling/danger-zone-40-f-140-f/CT_In

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