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

The correct duration for food to remain in the danger zone—where temperatures between 40°F and 140°F can lead to the growth of harmful bacteria—is indeed commonly accepted as four hours. This duration serves as a critical guideline to ensure food safety.

Temperatures within this range promote rapid bacterial growth, increasing the risk of foodborne illness. After four hours, the risk of unsafe bacterial activity escalates to a point where consuming the food could lead to health issues. Therefore, to minimize risks, it is essential to move perishable items either into safe temperature zones or discard them within this four-hour timeframe.

While there are different regulations and practices that may exist depending on local health codes or specific foodservice situations, the four-hour rule is a standard guideline widely recognized in food safety protocols.