What should be done if food reaches the danger zone temperature?

When food reaches the danger zone temperature, typically defined as 40°F to 140°F (4°C to 60°C), it is at risk for bacterial growth which can lead to foodborne illness. Therefore, the most appropriate action is to discard the food.

Temperature fluctuations in the danger zone allow bacteria to multiply rapidly, and once food has been exposed to these conditions, simply cooking it again or refrigerating it may not effectively eliminate the potential risk. Reusing or attempting to salvage food in these circumstances can jeopardize food safety. It is imperative to prioritize safety and discard any food that has been maintained at danger zone temperatures for an extended period. This practice ensures that foodborne pathogens won’t pose a health risk to consumers.