What action should be taken if food is found to be at an unsafe temperature?

Food that is found to be at an unsafe temperature poses a significant risk for foodborne illness. Bacteria can multiply rapidly between 40°F (4°C) and 140°F (60°C), which is commonly referred to as the "danger zone." When food is in this temperature range for too long, it can become unsafe to eat, even if it is cooked afterward.

Discarding the food is the safest action to take because it eliminates the risk of serving food that may contain harmful pathogens. Other options, like reheating to a proper temperature or attempting to cook it longer, do not guarantee safety as some bacteria produce toxins that are not destroyed by cooking. Refrigerating the food may temporarily lower the temperature, but it does not make the food safe if it has already been in the danger zone for too long. Therefore, the proper response is to discard any food found at an unsafe temperature to ensure the wellness of consumers.