At an off-site catered event, how long can hot-held beef stir fry be safely served if the heat source is lost?

Hot-held beef stir fry, like any potentially hazardous food, should be maintained at a safe temperature to prevent the growth of harmful bacteria. The guideline for serving hot-held food is that it can remain safe for a limited period if the heat source is lost. According to food safety regulations, if this occurs, the food can generally be kept safe for about four hours.

During this time, food can gradually cool down, but it should remain above 135°F for safety. After four hours, the risk of bacterial growth increases significantly, making it unsafe to consume. This four-hour rule is a standard reference point in food safety training, ensuring that catering operations can effectively manage food safety even when unexpected events, like losing the heat source, occur.

The other options suggest timelines that fall short of the established safety guideline, which could lead to unsafe food practices if followed.