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

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

• A. Two hours
• B. Three hours
• C. Four hours
• D. Five hours

Answer: (C)

The correct answer is four hours because food left in the temperature danger zone, which is typically between 40°F (4°C) and 140°F (60°C), can experience rapid bacterial growth. Within this temperature range, food can become unsafe to consume as bacteria multiply quickly. The four-hour rule is established based on guidelines from food safety authorities, indicating that food can be safely held in this zone for up to four hours. Beyond this time frame, the risk of foodborne illness increases significantly, necessitating the discarding of the food to protect health and safety. Other durations, such as two, three, or five hours, do not align with established safety guidelines. Foods may remain safe for a shorter duration of two or three hours, but allowing them to be in the danger zone for longer than four hours is not considered safe practice. Therefore, the four-hour limit serves as a critical guideline for food safety.

The correct answer is four hours because food left in the temperature danger zone, which is typically between 40°F (4°C) and 140°F (60°C), can experience rapid bacterial growth. Within this temperature range, food can become unsafe to consume as bacteria multiply quickly. The four-hour rule is established based on guidelines from food safety authorities, indicating that food can be safely held in this zone for up to four hours. Beyond this time frame, the risk of foodborne illness increases significantly, necessitating the discarding of the food to protect health and safety.

Other durations, such as two, three, or five hours, do not align with established safety guidelines. Foods may remain safe for a shorter duration of two or three hours, but allowing them to be in the danger zone for longer than four hours is not considered safe practice. Therefore, the four-hour limit serves as a critical guideline for food safety.