What must be done to ready-to-eat food that is not consumed within four hours?

Ready-to-eat food that is not consumed within four hours must be discarded to ensure food safety. This guideline is in place because food that remains at room temperature for too long can become a breeding ground for harmful bacteria. These bacteria can multiply rapidly, increasing the risk of foodborne illnesses. The four-hour rule is critical in the food handling process to maintain safe food temperatures.

While refrigerating, reheating, or storing in sealed containers might seem like valid options for preserving food, they do not mitigate the risk associated with food that has already exceeded the safe time limit at room temperature. Once food passes the four-hour mark, it is no longer considered safe for consumption, even if it appears or smells fine, because bacteria can grow to harmful levels without any noticeable changes. Discarding the food eliminates the potential health risks associated with consuming potentially contaminated items.