According to procedures for hot food, when must the product be discarded?

Hot food that has been kept at safe temperatures should be discarded after 4 hours if it has not been served or consumed. This guideline is based on the principles of food safety that help prevent the growth of harmful bacteria. The 4-hour rule is part of a time-temperature control strategy, which emphasizes that food held in the temperature danger zone (between 41°F and 135°F) for extended periods can increase the risk of foodborne illness.

Maintaining food above 135°F can significantly reduce bacterial growth, but once hot food is allowed to cool down or is held too long at unsafe temperatures, it can potentially harbor pathogens that can lead to foodborne illnesses. Thus, the 4-hour maximum time frame set for safe usage without compromising food safety is critical for protecting public health in food service environments. This specific time frame serves as an essential guideline for food handlers to ensure they minimize risks when it comes to serving safe food.