How long can cold-held TCS food remain in the temperature danger zone before it must be served or discarded?

The correct timeframe for cold-held TCS (Temperature Controlled for Safety) food remaining in the temperature danger zone—typically between 41°F and 135°F—before it must be served or discarded is 4 hours. This guideline is critical for ensuring food safety, as prolonged exposure to unsafe temperatures can encourage the growth of harmful bacteria, which increases the risk of foodborne illness.

If TCS food is kept in the temperature danger zone for more than 4 hours, it must either be discarded or reheated to an appropriate temperature before serving, depending on the specific food item and local regulations. This rule emphasizes the importance of monitoring food temperatures and implementing safe practices to minimize the risk of contamination and foodborne pathogens.

Understanding this timeframe can help food service professionals maintain compliance with food safety standards and protect patron health.