What should be done with food that has been left in the danger zone for more than 2 hours?

Food that has been left in the danger zone, which is defined as the temperature range between 40°F and 140°F, poses a significant risk of bacterial growth. This zone is optimal for pathogens to multiply, meaning that any food left in this temperature range for longer than 2 hours can become unsafe to consume. The practices surrounding food safety emphasize that if food has been in this danger zone for an extended period, it is not reliable to reheat or recook the food to make it safe. Bacteria can create toxins that are heat-resistant, thereby not being destroyed even with cooking.

Therefore, the safest course of action is to discard the food. This helps to prevent the risk of foodborne illnesses that can arise from consuming products that may have harmful bacterial contamination. Being vigilant about food safety, especially regarding proper storage and temperature control, is critical in reducing the risk of foodborne diseases.