A baked lasagna is removed from the oven and put out for an outdoor wedding buffet at 11:00 a.m. What is the discard time that must be written on the lasagna's label?

To determine the proper discard time for the baked lasagna, it is essential to consider the temperature danger zone, which is between 41°F and 135°F. Food that is kept within this temperature range can harbor bacteria, leading to foodborne illnesses. Cooked food should generally not be left out for more than two hours when the temperature is above 70°F, and in hot weather, it is advisable to reduce that time.

In this scenario, the lasagna is removed from the oven at 11:00 a.m. If left out for two hours, it would be at risk of becoming unsafe for consumption by 1:00 p.m. However, it’s customary to extend the guideline a bit longer for hot food that is continuously kept above 135°F, which might be a consideration in certain circumstances.

By following the general food safety recommendations, the discard time should reflect the possibility of bacteria growth if not kept at a safe temperature. Writing 3:00 p.m. on the label allows for three hours of safe consumption time after it leaves the oven, accounting for potential extended temperature safety. This timeframe is reasonable for a product served at an outdoor buffet as long as appropriate precautions have been taken regarding temperature control. Hence,