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

Food that has been left in the temperature danger zone — typically between 41°F and 135°F (5°C and 57°C) — for more than 2 hours should be discarded because it poses a significant risk for bacterial growth. In this range, harmful microorganisms can multiply rapidly, potentially leading to foodborne illnesses when consumed.

Once food has been in this danger zone for such a duration, its safety cannot be guaranteed, even if it is reheated or cooked again. Reheating or cooking may not kill all bacteria or may not eliminate the toxins that have already been produced by these bacteria. Therefore, the safest and most responsible action is to discard any food that has been improperly stored in order to protect public health and prevent foodborne illnesses.