Problem: Michelle is a food service employee at a nursing facility. She bakes chicken, which she will use to make a casserole the next day. She removes the chicken from the oven at 9:00 a.m. and places the pan with the chicken on a prep table. Then, she starts preparing food for lunch. At 3:00 p.m., she realizes that the chicken is still sitting on the prep table. She takes the pan of chicken and places it in the cooler.
In the space provided, describe in two or three sentences how Michelle's actions make the food unsafe to eat, especially for residents of a nursing facility.