What should be done if food has been held at an unsafe temperature for more than two hours?

When food has been held at an unsafe temperature for more than two hours, discarding the food is the most appropriate action to take. This practice is vital because bacteria can grow rapidly in the temperature danger zone, which is between 41°F and 135°F. Food that has been in this zone for more than two hours may harbor harmful pathogens that can lead to foodborne illnesses, even if the food looks or smells fine.

Reheating food to kill bacteria is not a safe option in this scenario, as some bacteria produce toxins that are not eliminated through reheating. Additionally, seasoning the food or serving it based on its appearance does not address the potential health risks associated with prolonged exposure to unsafe temperatures. Thus, prioritizing food safety by discarding the food helps to prevent any risk of illness to consumers.