Final answer:
It is false that hot food can be held without temperature control up to four hours if initially held at 125°F (52°C). Food safety standards require keeping food out of the danger zone (40°F - 140°F) to prevent bacterial growth.
Step-by-step explanation:
It is false that you can hold hot food without temperature control up to four hours if you hold it at 125°F (52°C) before removing it from temperature control. According to food safety guidelines, perishable foods need to be kept at a temperature out of the "danger zone," which is between 40°F (4°C) and 140°F (60°C). Within this range, bacteria and microorganisms can multiply rapidly, increasing the risk for foodborne illness. Foods should not be left at a temperature within this danger zone for more than two hours, and ideally should be maintained at temperatures higher than 140°F (60°C) until served to minimize bacterial growth.