What should be done with food left in the danger zone for over four hours?

Food that has been left in the danger zone, which typically refers to temperatures between 41°F and 135°F, for over four hours poses a significant risk to food safety. In this temperature range, bacteria can multiply rapidly, potentially reaching harmful levels that can lead to foodborne illnesses.

The guideline for food safety emphasizes that if food has been in the danger zone for more than four hours, it is no longer safe to consume, even if it appears or smells normal. Bacteria may not always be visibly present, and reheating the food or freezing it will not eliminate the toxins that could have been produced during that time. Therefore, the only safe course of action is to discard the food to prevent the risk of illness among consumers.

This practice is grounded in public health principles and regulations that are upheld to ensure safety in food handling and service. By discarding food that has exceeded the safe time limit in the danger zone, food establishments can protect their patrons and comply with health regulations.