What type of abuse occurs when leftover chili is cooled on the counter?

Time-temperature abuse occurs when food is not stored at the proper temperature for an extended period, which can promote the growth of harmful bacteria. In this scenario, leaving leftover chili to cool on the counter leads to a situation where the food may be held at an unsafe temperature, allowing it to remain in the temperature danger zone (typically between 41°F and 135°F) for too long. This timeframe can create an ideal environment for pathogens to multiply, ultimately increasing the risk of foodborne illness when the food is consumed later. Proper cooling methods, such as refrigerating food within a specified timeframe, are essential to prevent time-temperature abuse and ensure food safety.