What should be done to food stored in the temperature danger zone?

Food stored in the temperature danger zone, which is between 41°F and 135°F, is at an increased risk for bacterial growth, potentially leading to foodborne illnesses. When food has been in this zone for over 4 hours, it can become dangerous to consume, as harmful bacteria may proliferate to levels that could cause illness.

The correct course of action is to discard such food to ensure food safety. This helps prevent the spread of pathogens that can thrive in conditions where food is not kept at safe temperatures. While cooking food at high temperatures can kill many bacteria, it does not eliminate the toxins that some bacteria produce when they grow in food. Therefore, simply cooking food after it has been in the danger zone for too long is not a reliable safety measure. This underscores the importance of maintaining food at safe temperatures to prevent any risk to health.