Final answer:
If hot food falls below 135°F for more than 4 hours, it is no longer safe to eat and should be discarded.
Step-by-step explanation:
If hot food falls below 135°F for more than 4 hours, it is no longer safe to eat and should be discarded.
Food that is meant to be eaten hot should be kept hot until it is served, as bacteria multiply most rapidly at temperatures between 40°F and 140°F. If food is left in the temperature danger zone for more than two hours, it becomes a breeding ground for bacteria and can cause foodborne illnesses.
To prevent bacterial growth, it is important to keep perishable food at or below 40°F and hot food at or above 135°F. If hot food falls below 135°F for more than 4 hours, it should be discarded to avoid the risk of foodborne illness.