How long can potentially hazardous food be kept in the "danger zone"?

The correct duration for potentially hazardous food to be kept in the "danger zone," which is between 41°F and 135°F, is a maximum of 4 hours. This timeframe is crucial because temperatures within this range can promote the rapid growth of harmful bacteria, increasing the risk of foodborne illness.

When food is held in the danger zone for longer than this recommended period, the chances of bacterial contamination and the potential for food safety issues significantly rise. Therefore, keeping potentially hazardous food in the danger zone for a maximum of 4 hours ensures that it remains safe for consumption, provided that appropriate time and temperature controls are strictly followed during food preparation and service.