What is the maximum time a potentially hazardous food can remain in the temperature danger zone?

A potentially hazardous food can remain in the temperature danger zone for a maximum of four hours. This time frame is critical because food that sits in this temperature range—generally between 41°F and 135°F—can allow harmful bacteria to grow, leading to foodborne illnesses.

If food is kept in this danger zone for longer than four hours, the likelihood of pathogenic and spoilage microbial growth significantly increases, making the food unsafe for consumption.

The four-hour guideline is widely accepted in food safety practices and is endorsed by various health departments and food safety organizations. Proper monitoring of food temperatures and timely refrigeration or cooking can help ensure that food safety standards are met, ultimately protecting public health.