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

Food that has been left out in the danger zone—typically defined as the temperature range between 41°F and 135°F (5°C and 57°C)—for more than two hours should be discarded because harmful bacteria can multiply rapidly within this temperature range. When food is allowed to sit out too long, the risk of foodborne illness increases significantly, as bacteria can double in number every 20 minutes under optimal growth conditions.

Refrigerating food during this timeframe does not make it safe, as the pathogens that may have developed while the food was in the danger zone can still pose a health risk. Similarly, reheating or freezing the food does not eliminate the toxins that certain bacteria may have produced during the time the food was left unrefrigerated. Therefore, the safest and most responsible action is to discard the food to prevent potential foodborne illness.