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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?
1 Bacteria can grow in the danger zone between 4 Â°C and 60 Â°C (40 Â°F to 140 Â°F). 2  Keep cold foods cold at or below 4 Â°C (40 Â°F) and keep hot foods hot at or above 60 Â°C (140 Â°F). 3  Place raw meat, poultry and seafood in containers on the bottom shelf of the refrigerator.