How long can hot-held TCS food remain in the "Temperature Danger Zone" before it must be served or thrown out?

Hot-held TCS (Time/Temperature Control for Safety) food that enters the Temperature Danger Zone, which is between 41°F and 135°F, can only remain in that zone for a maximum of 4 hours before it must be either served or discarded. This 4-hour rule is based on food safety guidelines to minimize the risk of foodborne illnesses, as harmful bacteria can rapidly multiply in this temperature range.

After 4 hours in the Danger Zone, the food is no longer considered safe to consume due to the potential for bacterial growth that could lead to food poisoning. This guideline helps food service establishments maintain high levels of safety for their customers by ensuring that food is either consumed or disposed of within a safe time frame. If food is not served or thrown away within this period, it should be discarded to prevent any health risks associated with ingesting potentially unsafe food.