What is the maximum time for holding TCS foods without proper temperature control?

The maximum time for holding Time/Temperature Control for Safety (TCS) foods without proper temperature control is 4 hours. This guideline is critical because TCS foods, which are susceptible to bacterial growth when they are within the temperature danger zone (typically between 41°F and 135°F), can lead to foodborne illnesses if held improperly.

After 4 hours, the risk of harmful bacteria multiplying to unsafe levels significantly increases. Therefore, it is crucial for food safety practices to limit the duration TCS foods can remain out of temperature control to just 4 hours. If food has been held at improper temperatures for longer than this time frame, it should not be consumed and should be discarded to prevent health risks.

This practice helps to ensure that food served to consumers is safe to eat and aligns with established health regulations that protect public health.