What action should be taken with food left in the temperature danger zone for over two hours?

When food is left in the temperature danger zone—typically between 41°F and 135°F— for over two hours, it becomes unsafe to consume due to the potential growth of harmful bacteria. Bacteria can multiply rapidly in this temperature range, and after two hours, the food may have reached a level of contamination that reheating or cooking will not eliminate.

The only safe and appropriate action in this scenario is to discard the food. This helps to protect public health and prevents foodborne illnesses that can arise from consuming improperly stored food. Other options, such as reheating or freezing, do not mitigate the risks associated with bacteria that may have thrived in the danger zone, making them unsuitable measures. Eating food that has been in the danger zone for too long, even if later cooked, could still pose health risks. Therefore, discarding the food is the only way to guarantee safety.