What is the maximum time that hot food may be held before it must be discarded?

Hot foods must be held at a safe temperature to minimize the risk of foodborne illness. According to food safety guidelines, the maximum time that hot foods can be held at safe temperatures before they must be discarded is 4 hours. This standard is based on the principles of time and temperature control, which help prevent the growth of harmful bacteria.

Holding hot foods for longer than 4 hours increases the risk that food will fall into the "danger zone" where bacteria multiply rapidly, typically defined as temperatures between 41°F and 135°F (5°C to 57°C). After this 4-hour time limit, the food should be discarded to ensure it is safe for consumption. This guideline supports food safety practices to protect consumers from potential foodborne illnesses and aligns with regulatory standards set by food safety organizations.