What should be done with food that has remained in the Danger Zone for too long?

Food that has been in the Danger Zone, which is between 41°F and 135°F (5°C and 57°C), for an extended period poses a significant risk for foodborne illness. This is because bacteria can multiply rapidly within this temperature range, potentially reaching harmful levels that can lead to illness if consumed.

Discarding the food is the safest practice in this scenario, as it eliminates the risk of ingesting contaminated food. The principles of food safety emphasize that if food has been held in the Danger Zone for too long, reheating it to a safe temperature does not ensure safety, since the toxins produced by bacteria may not be destroyed by heat. Similarly, using it within a certain time frame or storing it for later use would not mitigate the risk, as the harmful microorganisms have already proliferated.

Therefore, to protect public health and ensure food safety, the best course of action is to discard food that has been improperly stored in the Danger Zone.