For how long can TCS food be in the danger zone before it must be discarded?

TCS (Time/Temperature Control for Safety) foods are particularly susceptible to bacterial growth if they are held in the danger zone, which is defined as temperatures between 41°F and 135°F (5°C and 57°C). The guideline for TCS foods states that they should not be in the danger zone for more than 4 hours total. After this duration, the food reaches a heightened risk of harboring harmful bacteria, and it is necessary to discard it to ensure food safety.

This precaution helps to minimize the risk of foodborne illnesses. While it is important to keep TCS foods out of the danger zone as much as possible, the 4-hour guideline serves as a safety net, allowing food service operators to manage time effectively while adhering to safety standards. Proper monitoring of food temperatures and strict adherence to this time frame are crucial elements in maintaining food safety in any food establishment.