What should be done to food that has been in the temperature danger zone for more than recommended time?

Food that has been in the temperature danger zone—typically between 41°F (5°C) and 135°F (57°C)—for more than the recommended time poses a significant risk for the growth of harmful bacteria. This zone allows bacteria to multiply rapidly, and the longer food stays in this temperature range, the greater the risk of foodborne illness.

Discarding the food immediately is the safest course of action since even if the food looks, smells, or tastes fine, it can still harbor pathogens that can cause severe health issues. Other options, such as reheating or cooling down the food, may not eliminate the harmful bacteria that could have already developed during that time. Evaluating for quality may lead to false assumptions about safety, which can endanger consumers. Therefore, to ensure food safety and protect public health, the recommended action is to discard any food that has been in the temperature danger zone for too long.