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Food can be in the danger zone for at least 20 min because the bacteria spreads quickly

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https://docs.google.com/document/d/1zoMlOMb96ZNMvcJUNJjgO537ESshY0axGLm2bx-gjzA/edit

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Food should not be on the hot buffet longer for 2 hours if the temperature decreases from 63 degrees and we will keep our food hot by using a hot buffet

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155°F or HIGHER

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40 to 50°F

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The chicken would present an issue because of cross contamination and if the chicken is undercooked it can pass disease.