Food is considered time-temperature abused when it has:

Food is considered time-temperature abused when it has stood too long at temperatures favorable to pathogens. This concept is grounded in the understanding that certain temperatures encourage the growth of harmful bacteria, which can lead to foodborne illnesses. The "danger zone," which refers to the temperature range between 41°F and 135°F, is particularly critical because this is where pathogens multiply rapidly.

When food is not kept outside of this range for prolonged periods, the risk of pathogenic growth increases significantly, potentially making the food unsafe to consume. Correct temperature control is essential to ensure food safety, and this is why option B accurately represents the definition of time-temperature abuse.