What is the maximum time food can safely remain in the danger zone?

The maximum time food can safely remain in the danger zone, which is defined as the temperature range between 41°F (5°C) and 135°F (57°C), is 4 hours. This timeframe is critical because bacteria can multiply rapidly within this range, increasing the risk of foodborne illness.

When food is kept in the danger zone for longer than 4 hours, the likelihood of harmful bacteria reaching unsafe levels rises significantly. Therefore, it is essential for food safety practices to monitor temperature and time to ensure that food is cooked, served, or stored properly to prevent spoilage and illness. Maintaining awareness of this 4-hour limit helps establish safe food handling procedures in both commercial and home kitchens.