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

The maximum time that food can be held in the temperature danger zone, which is defined as the range between 41°F and 135°F, is four hours. During this period, bacteria can multiply rapidly, increasing the risk of foodborne illness. It is crucial to limit the time food spends in this temperature range to maintain safety and ensure quality.

When food is held in the danger zone for longer than four hours, the risk of harmful bacterial growth becomes significant. Therefore, proper food handling practices, such as refrigerating food below 41°F or cooking it to above 135°F, are essential to prevent foodborne illnesses. Any option indicating a longer duration than four hours fails to recognize the urgency of safe food handling guidelines.