What is the primary food safety guideline regarding the temperature danger zone?

The primary food safety guideline regarding the temperature danger zone is that foods should not be held between 41°F and 135°F for more than 4 hours. This temperature range is critical because it is where bacteria can grow rapidly, leading to foodborne illnesses. Keeping foods out of this danger zone helps minimize the risk of pathogen proliferation.

Maintaining foods outside this temperature range and limiting exposure to the danger zone is essential for safe food handling. If food is kept within this range for too long, particularly exceeding four hours, it should be discarded to ensure consumer safety. This guideline emphasizes the importance of temperature control in food safety practices, underscoring the need for proper refrigeration and cooking methods to inhibit microbial growth.