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

Food that has been left in the danger zone, which is between 41°F and 135°F, for over 2 hours can pose a significant risk for the development of foodborne pathogens. Bacteria thrive in this temperature range, multiplying rapidly and increasing the chances of food poisoning. If food has been in this temperature range for more than 2 hours, it is crucial to discard it to eliminate the risk of serving potentially hazardous food.

Reheating the food may not eliminate the toxins that some bacteria can produce, as these toxins are often heat-resistant. Storing it in the freezer for later use does not make it safe, as any bacteria present can remain viable after freezing and could still pose a health risk when the food is thawed. Simply assessing the temperature without considering the time spent in the danger zone does not ensure safety either, as food can remain unsafe even if it has reached a safe temperature after being in the danger zone for too long. Therefore, the safest action is to discard the food.