What must be done with potentially hazardous food if it has been held at inappropriate temperatures longer than allowed?

When potentially hazardous food has been held at inappropriate temperatures for longer than the safe time limits, it poses a significant risk to food safety. Bacteria can grow rapidly in the temperature danger zone, which typically ranges from 41°F to 135°F (5°C to 57°C). If food is left in this zone for too long, it can become unsafe to eat due to the possibility of bacterial contamination, which can lead to foodborne illnesses.

The only safe course of action for potentially hazardous food that has been improperly stored is to discard it. This eliminates the risk of serving contaminated food and helps ensure the safety of customers. While options like reheating or freezing might seem practical in different contexts, they do not guarantee the elimination of harmful bacteria that may have developed during that time. Reheating may not destroy all toxins that certain bacteria can produce, and freezing does not kill bacteria or toxins; it merely suspends their activity. Thus, discarding the food is the only method that ensures safety and compliance with food safety regulations.