If you will be holding a HOT food for service without temperature control, what is the maximum amount of time that the food may remain in the temperature danger zone before it must be served or thrown out?

Hot-held and cold-held TCS foods have different allowances for the amount of time that they can remain in the temperature danger zone (41°F to 135°F) before they must be served or thrown out. Hot-held TCS foods are only allowed to remain in the temperature danger zone for 4 hours. But cold-held TCS foods are allowed to remain in the temperature danger zone for 6 hours. Microorganisms multiply the most rapidly between the temperatures of 70°F - 125°F. Hot foods are likely to have been exposed to that temperature range longer than cold foods.