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How long can a hot-held TCS food remain in the "Temperature Danger Zone" before it must be served or thrown out?

A 4 hours.

The Temperature Danger Zone is the range of temperatures between 41°F and 135°F, in which bacteria can grow rapidly and cause food poisoning. It is important to keep hot-held TCS foods at a temperature of 135°F or higher to prevent the growth of bacteria. If the food drops below 135°F for more than 4 hours, it must be thrown out.

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2 years ago

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