What is the maximum amount of time allowed by law that potentially hazardous foods can be kept in the temperature danger zone?

Potentially hazardous foods are foods from an animal origin that is raw or heat-treated and foods from an animal origin that is raw or heat-treated. 
The danger zone are the temperatures between 40 °F and 140 °F. In this zone bacteria grow most rapidly. The maximum amount of time allowed by the law that potentially hazardous foods can be kept in the temperature danger zone is 20 minutes.