What should be done if food has been left out in the danger zone for too long?

When food has been left out in the danger zone, which is typically between 40°F and 140°F, for too long, the safest action is to throw it away. This measure is critical because harmful bacteria can multiply rapidly in this temperature range. Even if the food appears normal, it may not be safe to consume, as some bacteria can produce toxins that are not destroyed by cooking or reheating. Therefore, discarding the food ensures that individuals are protected from potential foodborne illnesses. This emphasis on safety is a foundational aspect of food service training and critical for maintaining public health standards.