What should be done if food has been stored in the danger zone for too long?

When food has been stored in the danger zone, which is typically between 41°F and 135°F (5°C and 57°C), it poses a significant risk for the growth of harmful bacteria. If food has been left in this temperature range for an extended period, it can become unsafe to consume, regardless of subsequent cooking or reheating attempts.

Discarding the food is the safest course of action because even if it appears or smells normal, the presence of pathogenic bacteria may not be detectable by sight or smell. These bacteria can cause foodborne illness if ingested. Keeping food at safe temperatures—either below 41°F or above 135°F—is crucial in maintaining food safety. Other options, such as reheating, freezing, or storing at room temperature, do not eliminate the risk of foodborne pathogens that may have multiplied while the food was in the danger zone.