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

Food that has been in the danger zone, defined as temperatures between 40°F and 140°F, for more than 2 hours poses a significant risk for the growth of harmful bacteria. These bacteria can multiply rapidly within this temperature range, leading to foodborne illnesses. Once food has been exposed to the danger zone for an extended period, the safest course of action is to discard it.

This guideline is rooted in food safety principles that emphasize the importance of keeping food out of the danger zone to prevent the proliferation of pathogens. While some might consider refrigerating, cooking immediately, or using the food for meal prep, these actions could still leave the consumer at risk for illness, as the bacteria may have already reached unsafe levels, which cooking or refrigeration does not eliminate in this scenario. Thus, discarding the food that has been in the danger zone for too long ensures safety and helps prevent potential health risks associated with foodborne pathogens.