If potentially hazardous foods remain in the Temperature Danger Zone for over two hours, what should be done?

When potentially hazardous foods remain in the Temperature Danger Zone, which is between 41°F and 135°F, for more than two hours, the safest course of action is to discard the food. This is because harmful bacteria can multiply quickly in this temperature range, increasing the risk of foodborne illness.

Food that has been in the Danger Zone for an extended period may not be safe to eat, even if it is cooked or prepared properly afterwards. Refrigerating or reheating the food does not guarantee that any toxins produced by bacteria will be eliminated; some bacteria can produce heat-stable toxins that remain harmful even after cooking. Similarly, consuming the food immediately is also not safe, as there is still a risk of illness from consumption.

Therefore, discarding the food is the appropriate measure to ensure food safety and protect public health. It eliminates the risk of potential illness caused by bacteria that have proliferated while the food was stored improperly.