AboutCarol Schlitt Expertise I can answer questions on home food safety, sanitation, home food preservation and commercial food safety (HACCP).
Experience I am an Extension educator, nutrition, wellness and food safety. I am a certified HACCP manager and a food safety instructor for the Illinois Department of Public Health.
Organizations International Association for Food Protection, American Association of Family and Consumer Sciences (Certified CFCS), National Extension Association of Family and Consumer Sciences, Society for Nutrition Education.
Education/Credentials BS - University of Illinois
MS - Southern Illinois University at Edwardsville
Question How long will a gyro last un-refrigerated
Answer Hi Emmett,
Since a gyro usually contains meat the recommendation is if the food is in the danger zone for over 2 hours (the danger zone is 40 - 140 degrees F)then it should be pitched.
So -- 2 hours.
FYI -- restaurants have 6 hours to get hot food (over 140 degrees) to refrigerator temperature (40 degrees) However, they need to do it in a refrigerator -- not at room temperature. Potentially hazardous foods (meat, dairy, eggs, etc)should not be allowed to stand at room temperature. They should be either in hot holding or in cold holding. Un-refrigerated is not one of the options!!!
For consumers we say potentially hazardous foods can be unrefrigerated up to 2 hours -- after that it should be pitched.
I hope this has answered your questions. If I can be of further assistance, please let me know.
