What should be done with food that has been left in the danger zone for more than 2 hours?

Food left in the danger zone, which is the temperature range between 40°F and 140°F (4°C and 60°C), for more than 2 hours poses significant health risks. Bacteria can multiply rapidly within this range, increasing the likelihood of foodborne illnesses. The recommended practice is to discard such food because reheating it, regardless of the temperature reached, does not guarantee the removal of toxins that may have been produced by bacteria while the food was in the danger zone. Consuming food that seems fine can lead to serious health consequences, as visual inspection and smell are not reliable indicators of food safety. Storing the food in the freezer does not make it safe either, as it does not eliminate the bacterial growth that may have already occurred. Therefore, safely discarding the food adheres to food safety guidelines designed to protect public health.