What is the maximum time food can be exposed to the temperature danger zone?

The maximum time food can be exposed to the temperature danger zone, which is between 40°F (4°C) and 140°F (60°C), is indeed 4 hours. The danger zone is where bacteria can grow rapidly, and minimizing exposure time is essential for food safety.

Within this 4-hour window, food can safely be left before it must be consumed or properly refrigerated or cooked. If food is left in this temperature range for longer than 4 hours, it increases the risk of foodborne illnesses due to bacterial growth.

It's important to regularly monitor time and temperature to ensure food safety, especially in restaurant environments like IHOP, where large quantities of food are handled and served.