What should be done with foods that have been in the danger zone for more than 2 hours?

When foods have been in the danger zone, which is between 41°F and 135°F (5°C and 57°C), for more than 2 hours, they should be thrown away to prevent foodborne illness. This is based on food safety guidelines that indicate bacteria can multiply rapidly within this temperature range. If food remains in this zone for too long, it can reach levels of bacterial contamination that can make people sick.

Cooking the food at a higher temperature or reheating it does not guarantee safety, as some bacteria produce toxins that are heat-resistant and can survive the cooking process. Refrigerating the food immediately at that point won't eliminate the risks that have already developed. Therefore, the safest and most reliable action is to discard the food, ensuring that the risk of foodborne illness is minimized.