What is the maximum time food can be held in the temperature danger zone?

Food can be held in the temperature danger zone, which ranges from 41°F to 135°F, for a maximum of 4 hours. This time limit is critical because bacteria can multiply rapidly in this temperature range, increasing the risk of foodborne illness. Holding food in this zone for longer than 4 hours can lead to unsafe levels of bacterial growth, making the food potentially hazardous to consume.

In practice, after 4 hours, food should either be discarded or cooked and served in such a way that it reaches safe temperatures to eliminate harmful microorganisms. Adhering to this guideline helps ensure food safety and protects public health.