The maximum length of time that prepared foods may be held in the temperature danger zone is _________.

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. To minimize this risk, it is recommended to limit the time that perishable foods spend within this temperature range to a maximum of 4 hours. After that time, the food should be discarded to ensure food safety.