Final answer:
The lasagne should be thrown out by 1 pm, as perishable foods left at a temperature between 4 and 60 degrees C (40 and 140 degrees F) for more than two hours pose a risk of foodborne illness.
Step-by-step explanation:
If a catering employee removed a tray of lasagne from hot-holding for service at 11 am, the safety guidelines dictate that perishable foods should not be left at a temperature between 4 and 60 degrees C (40 and 140 degrees F) for more than two hours. Therefore, the lasagne should be thrown out by 1 pm to prevent the risk of foodborne illness.
Food safety regulations are very important to follow, especially in environments such as hotels and conference centers where large numbers of people are served. These rules help to prevent food spoilage and protect guests from potential food-related illnesses.