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

Food that has been left in the danger zone—typically defined as temperatures between 41°F and 135°F—for more than 2 hours presents a significant risk for bacterial growth. Pathogenic microorganisms thrive within this temperature range, doubling in number within a short period, which can lead to foodborne illnesses.

When food exceeds this time frame in these temperatures, it has likely become unsafe to eat due to the potential for dangerous levels of bacteria and toxins. Therefore, the most appropriate action is to discard the food to ensure the safety of those consuming it.

Other options may seem plausible, such as cooling, cooking, or refrigeration, but they do not sufficiently mitigate the risks associated with prolonged exposure to unsafe temperatures. The safest choice is to discard the food to prevent any potential harm.