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

When food has been in the danger zone, which is typically defined as a temperature range between 4°C (39°F) and 60°C (140°F), for more than 2 hours, the safest course of action is to discard it. The danger zone is where bacteria can multiply rapidly, potentially leading to foodborne illness.

Food that has been in this temperature range for an extended period can harbor harmful pathogens that could cause serious health issues if consumed. These pathogens are not always detectable through smell, taste, or appearance, so reheating, refrigerating, or using it in a dish doesn’t guarantee safety. Cooking may kill some bacteria but not the toxins that certain bacteria produce while in the danger zone. Therefore, to ensure safety and prevent foodborne illnesses, discarding such food is the best practice.