How long can food be left in the temperature danger zone before it must be discarded?

Food should not be left in the temperature danger zone, which is typically between 41°F and 135°F, for more than 4 hours. This is because bacteria can grow rapidly in this temperature range, leading to foodborne illnesses. The guideline specifies that any food that has been kept in this zone for longer than 4 hours must be discarded to ensure the safety of consumers. This is aligned with food safety protocols established by health and safety organizations, which emphasize the importance of minimizing the time food spends at unsafe temperatures.