What should be done with food that has been in the Temperature Danger Zone for more than 4 hours?

Food that has been in the Temperature Danger Zone for more than 4 hours should be discarded because it poses a significant risk of bacterial growth and potential foodborne illness. The Temperature Danger Zone is defined as the range between 41°F and 135°F (5°C and 57°C), where pathogens can multiply rapidly. When food is left in this range for an extended period, harmful bacteria can multiply to levels that can cause illness if consumed.

Throwing the food away is necessary to ensure safety, as cooking or reheating the food does not guarantee the destruction of all toxins that may have been produced by these bacteria during the time it was unsafe. Serving food that appears to be fine also carries the risk of eating contaminated food, as many foodborne pathogens do not change the appearance, smell, or taste of food. Refrigerating the food is not a safe option either, as it does not reverse the harmful effects of extended exposure to the danger zone. Thus, discarding is the only safe action to take in this situation.