Health Department Manager Practice Exam

The correct duration for holding cold food without temperature control is four hours. This guideline ensures food safety by minimizing the risk of bacterial growth that can occur when food is kept outside of the recommended temperature range.

When cold food is removed from temperature control, it can be kept at a safe temperature for up to four hours, after which it should be discarded to prevent foodborne illness. This time frame is established based on food safety principles that help ensure that food remains safe to consume.

The other durations listed are not aligned with established food safety protocols. For example, holding cold food for two hours or three hours would not provide the same leeway as four hours, and six hours exceeds the safety limit set by health regulations.