Final answer:
Hot food held without temperature control should not remain in the temperature danger zone for more than 2 hours.
Step-by-step explanation:
When holding hot food for service without temperature control, the maximum amount of time that the food may remain in the temperature danger zone before it must be saved or thrown out is two hours. The temperature danger zone refers to the temperature range between 40 degrees F (4 degrees C) and 140 degrees F (60 degrees C). If food remains in this range for more than two hours, it becomes a breeding ground for rapid bacterial growth, making it unsafe to eat.