How long can food remain in the temperature danger zone before it must be thrown away?

Food must be kept out of the temperature danger zone, which ranges from 41°F to 135°F, to prevent the growth of harmful bacteria. The critical limit for holding food in the danger zone is generally 4 hours. After this time frame, the risk of bacterial growth and potential foodborne illness increases significantly. Therefore, if food has been held in the temperature danger zone for 4 hours or longer, it should be discarded to ensure food safety. This rule helps food handlers make safer decisions regarding food storage and serving practices, emphasizing the importance of monitoring food temperatures to maintain safety standards.