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exists and is an alternate of . Making the world better, one answer at a time. Under ServeSafe guidelines, the max allowable time for food to be in the danger zone is 4 hours. Under ServeSafe guidelines, the max allowable time for food to be in the danger zone is 4 hours. Minor edit?
Temperature Danger Zone. The temperature range at which bacteria grow best in potentially hazardous foods is between 41F. and 140F. The goal of all temperature controls is to either keep foods entirely out of this danger zone or to pass foods through this danger zone as quickly as possible.