When using time as a measure for food safety, how long can PHF be stored before it must be discarded?

When using time as a measure for food safety, potentially hazardous foods (PHFs) can be safely stored at room temperature for up to 4 hours before they must be discarded. This timeframe is grounded in the understanding that bacteria can multiply rapidly within the temperature danger zone, which is between 41°F and 135°F.

Storing PHFs for longer than this duration increases the risk of foodborne illness due to potential bacterial growth. The 4-hour rule provides a clear and practical guideline for food handlers to ensure the safety of the foods they serve. If these foods are not consumed or cooled within this time frame, they should be discarded to prevent any health risks associated with consuming unsafe food.

This practice helps maintain food safety standards and ensures that consumers are protected from the dangers of improperly stored perishable items.