If potentially hazardous foods are left in the Temperature Danger Zone for more than two hours, what should be done?

When potentially hazardous foods are left in the Temperature Danger Zone, which is typically between 41°F (5°C) and 135°F (57°C), they can develop harmful bacteria that can cause foodborne illnesses. The critical factor here is the time these foods have spent within this unsafe temperature range. If these foods are left in the danger zone for more than two hours, they are considered unsafe to consume due to the risk of bacterial growth.

The appropriate action in this case is to discard the potentially hazardous foods. Once food has been in the Danger Zone for longer than the safe period, simply refrigerating, reheating, or packaging it will not eliminate the risk of illness because harmful bacteria may have already formed. Discarding the food ensures that it does not pose a threat to health.

This highlights the importance of monitoring food temperatures and adhering to safety guidelines to prevent foodborne illnesses.