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, which is typically defined as temperatures between 41°F and 135°F (5°C and 57°C), for more than 2 hours should be discarded. This is because harmful bacteria can proliferate rapidly in this temperature range, posing significant food safety risks. Once food has been in the Danger Zone for an extended period, it can reach levels of bacterial contamination that cooking or reheating cannot eliminate, making it unsafe for consumption.

Discarding the food is the most effective way to prevent foodborne illness and ensure that customers are not exposed to potentially dangerous products. Other actions, such as reheating it, refreezing it, or storing it for later use, do not adequately address the potential risks associated with bacteria that may have developed during the time the food was improperly held. Thus, removing the item from circulation is the necessary step to prioritize food safety.