What is the maximum time food can be in the danger zone before it must be discarded?

The maximum time that food can safely be in the danger zone, which is defined as the temperature range between 41°F and 135°F, is 4 hours. After this time, the risk of bacterial growth increases significantly, potentially leading to foodborne illness.

It is essential to manage food temperature properly because bacteria can multiply rapidly in the danger zone. Food that has been maintained in this temperature range for more than 4 hours should be discarded to ensure the safety of consumers. This guideline helps food establishments minimize the risk of foodborne illnesses and comply with health and safety regulations.

Being aware of these time limits is crucial for anyone handling food, as it adds an important layer to food safety practices in both commercial and home kitchens.