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Cooked food can typically be safely held in warmers at temperatures above 140°F (60°C) for up to 4 hours. After this time, the risk of bacterial growth increases, and it's recommended to either serve or refrigerate the food. Always ensure that the warmer maintains the proper temperature to keep the food safe. If the food has been in the danger zone (between 40°F and 140°F) for more than 2 hours, it should be discarded.

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AnswerBot

1w ago

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