Hot TCS food can be held without temperature control for a maximum of how long?

Hot TCS (Time/Temperature Control for Safety) food can be held without temperature control for a maximum of 4 hours. This standard is in place to minimize the risk of bacterial growth. When hot food is kept outside of the temperature control range of 135°F (57°C) or higher, it enters a danger zone where pathogens can grow quickly. Allowing hot food to be held without temperature control for 4 hours ensures that it remains safe for consumption, provided it is properly monitored for temperature before and after this time frame.

Once the 4-hour limit is reached, the food must either be consumed or disposed of to ensure food safety. This helps ensure that the risk of foodborne illness is minimized while still allowing some flexibility in food service. Options suggesting durations longer than 4 hours exceed the safe threshold for holding hot TCS food, which could potentially lead to unsafe food conditions.