What should be done with potentially hazardous food that has been in the Temperature Danger Zone for 2 hours or more?

When potentially hazardous food has been in the Temperature Danger Zone, which is typically between 41°F and 135°F (5°C and 57°C), for 2 hours or more, it poses a significant risk for bacterial growth and foodborne illness. During this time frame, harmful microorganisms can multiply rapidly, making the food unsafe to consume.

The safe practice is to discard the food because even if it is later cooked or refrigerated, there may still be toxins produced by bacteria that cannot be destroyed by cooking. It is essential for food safety to both prevent the food from entering this danger zone and to properly handle any food that has been in this zone for extended periods. Ensuring that potentially hazardous foods are discarded maintains safety standards and protects consumers from health risks associated with foodborne pathogens.