Final answer:
TCS food that has been in the temperature danger zone for four hours or more should be thrown out to ensure food safety.
Step-by-step explanation:
TCS (Time/Temperature Control for Safety) food that has been in the temperature danger zone (between 4 and 60 degrees C or 40 and 140 degrees F) for four hours or more should be thrown out. The temperature danger zone is the range of temperatures in which bacteria grows most rapidly, increasing the risk of foodborne illness. To ensure food safety, it is important to follow proper handling and storage guidelines for perishable foods.