Navy CS Advancement Practice Test

The correct answer is based on food safety guidelines, which specify that foods should not be left within the temperature danger zone for more than four hours. The temperature danger zone is generally defined as the range between 40°F (4°C) and 140°F (60°C), where bacteria can grow rapidly. If food is left in this temperature range for more than four hours, there is an increased risk of foodborne illness due to the potential for harmful microbes to proliferate to dangerous levels.

Understanding this timeframe is crucial for safe food handling practices. For instance, if food is left out during meal preparation or serving, it’s essential to monitor the time it has been within this danger zone to minimize health risks. Regularly following this guideline can help prevent outbreaks of foodborne illnesses and promote overall food safety.

The other options suggest much shorter or longer time frames, which do not align with established food safety protocols. Therefore, the emphasis on the four-hour limit helps practitioners maintain safety and prevent any potential hazards associated with improper food storage and handling.