What is the maximum time cooked food can stay in the danger zone?

The maximum time that cooked food can safely remain in the danger zone, which is defined as the temperature range between 40°F and 140°F (4°C and 60°C), is two hours. This time frame is crucial because bacteria that can cause foodborne illnesses are most likely to grow in this temperature range. Leaving food in the danger zone for longer than two hours significantly increases the risk of bacteria multiplying to dangerous levels, leading to potential health risks for consumers.

After this two-hour window, the food should either be served, consumed, refrigerated, or discarded to ensure food safety. Understanding this time limit helps food handlers maintain safe food practices and minimize the likelihood of foodborne illness outbreaks. Always keeping track of how long food has been out of safe temperature ranges is an essential aspect of food safety management.