What should be done if food is left in the temperature danger zone for too long?

When food is left in the temperature danger zone, which typically ranges from 41°F to 135°F (5°C to 57°C), it becomes a breeding ground for harmful bacteria. When food is exposed to these unsafe temperatures for too long, the risk of foodborne illness increases significantly. Bacteria can multiply rapidly, and even cooking the food afterward may not eliminate the toxins that certain bacteria produce during this time.

Discarding the food ensures that no one is put at risk of foodborne illness. This action reflects a fundamental principle in food safety: if there is any doubt about the safety of food, it's better to err on the side of caution. In situations involving food safety, prevention is key, and throwing away food kept in the danger zone for too long is necessary to protect public health.