What should be done if food storage is found to be above the recommended temperature?

When food storage is found to be above the recommended temperature, discarding the food immediately is the safest and most appropriate action. Food that has been stored at temperatures above 41°F (5°C) for more than two hours enters the "danger zone" where harmful bacteria can multiply rapidly. Consuming food that has been improperly stored can lead to foodborne illnesses, posing significant health risks.

Once food reaches an unsafe temperature, the potential for bacterial growth increases, and even cooking may not eliminate the toxins that some bacteria may produce. Thus, the best practice in this scenario is to prioritize food safety by discarding any food that has been exposed to unsafe temperatures for too long, thereby preventing any risk of contamination or illness.

In contrast, other actions, such as refrigerating the food quickly or cooking it and serving it, do not adequately address the risk posed by food that has been improperly stored. Waiting several hours before checking again is ineffective and allows for more bacterial growth to occur, further increasing the risk of foodborne disease.