What should be done if food is left out in the Danger Zone for more than 4 hours?

When food is left out in the Danger Zone, which refers to temperatures between 41°F and 135°F where bacteria can grow rapidly, it is critical to prioritize food safety. If food has been in this critical temperature range for more than 4 hours, it becomes unsafe to consume.

Discarding the food is the most appropriate action to take in this scenario because harmful bacteria can multiply to dangerous levels during this time, posing a risk of foodborne illnesses. While reheating might kill some bacteria, it does not eliminate the potential toxins that may have been produced during the time the food was improperly stored. Checking for off odors or other sensory cues is not a reliable method, as pathogens can be present without any noticeable signs. Freezing the food for later use does not resolve the safety concerns associated with extended time in the Danger Zone. Thus, ensuring food safety by discarding any potentially hazardous items is the best course of action.