Final answer:
The maximum number of hours food can be held without temperature control is 4 hours, which is the time limit before the risk of bacterial growth becomes significant, potentially leading to foodborne illness.
Step-by-step explanation:
When using time and temperature as a public health control measure, the maximum number of hours that food can be held without temperature control is 4 hours. After this period, the risk of bacterial growth increases significantly, potentially leading to foodborne illnesses. The danger zone for bacterial multiplication is between 4 and 60 degrees C (40 and 140 degrees F). Foods that are meant to be kept hot should remain above these temperatures until served, and those meant to be kept cold should remain refrigerated until served to prevent microbial growth.
Refrigeration is an effective method to control microbial growth, which is significantly slowed down at temperatures between 0 °C and 7 °C. Nonetheless, it is crucial for food safety to apply correct temperature control even for a brief time, particularly during power outages, to ensure that food remains safe to consume. Foods exposed to temperatures above 4 degrees C for more than two hours may no longer be safe and should be discarded.