Food held at 41F (5C) or lower before being removed from refrigeration can be held without temperature control for up to how many hours?

The correct duration for holding food that has been properly refrigerated at 41°F (5°C) or lower is four hours. This guideline is based on food safety protocols designed to minimize the risk of foodborne illness. When food is removed from refrigeration, it enters a temperature danger zone where bacteria can multiply rapidly if left uncontrolled. By specifying that food can safely be held without temperature control for up to four hours, it provides enough time for service while ensuring that food remains safe for consumption.

Monitoring the time food spends out of refrigeration is crucial; if it exceeds four hours, it must be discarded. This practice helps maintain food safety standards and reduces the risk of serving food that could potentially cause illness.