What should be done with food that has been left outside of temperature control for too long?

When food has been left outside of temperature control for too long, it can enter the "danger zone," which is between 41°F and 135°F. In this temperature range, bacteria can multiply rapidly, leading to possible foodborne illnesses. The growth of harmful microorganisms can occur within just a couple of hours, depending on the specific food item.

Discarding food that has been improperly stored is the safest course of action, as it eliminates the risk of serving or consuming potentially hazardous food. Cooking or refrigerating the food does not guarantee that it is safe, as toxins produced by bacteria may remain even after cooking. Similarly, the appearance of the food does not reliably indicate its safety, as harmful bacteria cannot be seen or smelled.

By discarding the food, you ensure that no one is exposed to the risks associated with consuming food that has been compromised due to temperature abuse. This practice is crucial in maintaining food safety standards and protecting the health of consumers.