What happens to potentially hazardous foods left in the Temperature Danger Zone for more than 2 hours?

Potentially hazardous foods left in the Temperature Danger Zone, which typically ranges between 41°F and 135°F, can become unsafe for consumption if they remain in this zone for more than 2 hours. This is due to the rapid growth of harmful bacteria that can occur in this temperature range.

When food is kept within the Temperature Danger Zone for too long, it reaches a point where the risk of foodborne illness significantly increases. As a result, the best practice is to discard any food that has been left in this range for more than the recommended time. This helps to ensure food safety and prevent health risks associated with bacterial growth. Choosing to discard the food prevents potential illnesses that could arise from consuming unsafe food.

Chilling or reusing the food would not guarantee safety, as harmful bacteria may still be present and capable of causing illness, making discarding the food the most responsible choice.