For how long can food be in the danger zone without risk?

The correct choice indicates that food can safely be in the danger zone for up to 4 hours. The "danger zone" refers to a temperature range between 40°F (4°C) and 140°F (60°C), where bacteria can grow rapidly, increasing the risk of foodborne illness.

For food safety, it is critical to minimize the time food spends in this temperature range to limit bacterial growth. The USDA guidelines specify that food should not be left in the danger zone for longer than 4 hours. This duration is a crucial threshold that helps ensure that food remains safe for consumption.

If food is left in the danger zone for longer than 4 hours, the risk of harm due to bacterial proliferation becomes significantly higher. Thus, knowing this time frame is essential for maintaining food safety in culinary practices.