What is the maximum time hot food can be held without temperature control?

The maximum time hot food can be held without temperature control is four hours. This guideline is based on food safety principles that help prevent foodborne illnesses. When food is held at temperatures below 135°F (57°C) for too long, it enters the "danger zone," which is between 41°F (5°C) and 135°F (57°C), where bacteria can multiply rapidly.

By allowing hot food to be held without temperature control for a maximum of four hours, there's a reduced risk of bacterial growth that could lead to foodborne illnesses if the food is not consumed within that timeframe. After four hours, the safety of the food cannot be guaranteed, and it should be discarded to ensure the safety of consumers.

This guideline aligns with general food safety regulations and standards established by health departments, ensuring that food service operators maintain safe practices in managing food temperatures.