What should be done with food that has been stored in the danger zone for more than two hours?

Food that has been stored in the danger zone, which generally ranges from 41°F to 135°F, for more than two hours poses a significant risk for foodborne illness. The danger zone is the temperature range where bacteria can multiply rapidly, doubling in number in as little as 20 minutes. When food is left in this temperature range for extended periods, especially beyond the two-hour mark, the risk of harmful bacterial growth increases substantially.

Discarding the food is the safest and most responsible action. This ensures that there is no risk of consuming contaminated food that could lead to illness. Cooking or reheating food that has spent time in the danger zone may not effectively eliminate all harmful bacteria or toxins that may have developed during that time.

Other options, such as freezing or immediate consumption, do not eliminate the potential health risks associated with food that has been improperly stored. The best practice in food safety is to discard any food that has been in the danger zone for too long to protect consumers' health.