What should be done with food products that have been in the Danger Zone for too long?

Food products that have been in the Danger Zone, defined as temperatures between 41°F and 135°F, for too long pose a significant risk of bacterial growth and foodborne illness. Once food has been stored within this temperature range beyond the safe duration (typically 2 hours for most perishable items), it can become unsafe to consume.

Throwing away these food products is the appropriate course of action because consuming them can lead to serious health risks, including food poisoning. The other options, such as refrigerating immediately, cooking to a safe temperature, or using them for staff meals, may seem practical, but they do not eliminate the potential hazards that have already developed while the food was in the Danger Zone. Proper food safety protocols prioritize health and safety above all, which necessitates discarding any potentially hazardous food items to prevent illness.