Potentially hazardous foods should not be held in the Danger Zone for longer than _____ hours?

Potentially hazardous foods should not be held in the Danger Zone for longer than 4 hours to ensure food safety. The Danger Zone, defined as a temperature range between 40°F (4°C) and 140°F (60°C), is where bacteria can grow rapidly, doubling in number in as little as 20 minutes.

Limiting the time that foods can remain in this temperature range to 4 hours minimizes the risk of foodborne illnesses. After this period, bacterial growth can reach unsafe levels, making it risky to consume those foods. This time limit is particularly crucial for vulnerable populations, such as the elderly, who may be more susceptible to foodborne pathogens and food-related illnesses.

In contrast, shorter or longer time frames would not adequately provide the necessary safety margin needed to prevent bacterial proliferation and ensure food safety standards are met.