What should be done with items that have been in the danger zone for over four hours?

Items that have been in the danger zone for over four hours must be removed to ensure food safety. The "danger zone" refers to temperatures between 41°F (5°C) and 135°F (57°C), where bacteria can multiply rapidly, increasing the risk of foodborne illnesses. When perishable items are stored in this temperature range for extended periods, their safety cannot be guaranteed.

To maintain high standards of food safety and protect consumers, it is essential to follow guidelines that dictate that such items must be discarded. This practice helps prevent potential health risks associated with consuming spoiled or contaminated food. In contrast, options that suggest selling items at a discount, storing them in the freezer, or repackaging them do not adequately address the safety concerns and could jeopardize consumer health.