What should be done with food that has been in the temperature danger zone for more than 4 hours?

Food that has been in the temperature danger zone—typically defined as between 41°F and 135°F—for more than 4 hours poses a significant risk of harmful bacterial growth. This time frame is crucial because many pathogens can multiply rapidly at these temperatures, and the longer food remains in this zone, the higher the risk of foodborne illness.

When food has been exposed to these unsafe temperatures for an extended time, even if it is subsequently cooked or refrigerated, there is no guarantee that harmful bacteria and their toxins have been eliminated. Some bacteria can produce heat-resistant toxins that are not destroyed through cooking, making it unsafe to consume the food.

Therefore, it is best practice to discard food that has been in the temperature danger zone for more than 4 hours to ensure food safety and protect against health risks.