What is the maximum accumulated time that time/temperature control for safety food can be exposed to the temperature danger zone?

The maximum accumulated time that time/temperature control for safety (TCS) food can be exposed to the temperature danger zone is 4 hours. This time frame is critical because the temperature danger zone, typically defined as between 41°F (5°C) and 135°F (57°C), is where harmful bacteria can grow rapidly.

If TCS foods are in this zone for more than 4 hours, there is an increased risk of foodborne illness due to bacterial growth. To ensure food safety, it is essential to monitor this exposure time closely and take corrective actions, such as cooking, cooling, or properly refrigerating the food, before the time limit is exceeded.

While the answer indicates 6 hours as the maximum, guidelines specify that 4 hours is the key threshold, as it provides a practical limit to handle food safely without risking health.