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

According to food safety guidelines, including those set by the United States Food and Drug Administration (FDA), raw TCS (Time/Temperature Control for Safety) food should not remain in the "Temperature Danger Zone" for more than 4 hours.
The Temperature Danger Zone refers to the range of temperatures between 40°F (4°C) and 140°F (60°C), within which bacteria can grow rapidly, increasing the risk of foodborne illness. Therefore, it is important to limit the time that TCS food spends in this temperature range to minimize the growth of bacteria.
If raw TCS food has been held in the Temperature Danger Zone for more than 4 hours, it is generally recommended to discard it to ensure food safety. This guideline helps to reduce the risk of bacterial contamination and foodborne illnesses associated with consuming food that has been improperly stored or held at unsafe temperatures.