In what scenario should food be discarded?

Food should be discarded if it has been in the temperature danger zone for more than 4 hours because this period allows for the growth of harmful bacteria. The temperature danger zone typically ranges from 41°F to 135°F, where bacteria multiply rapidly. After 4 hours in this zone, the risk of foodborne illness increases significantly, and food may become unsafe to eat.

Although expired food and food with a strange smell may indicate spoilage or potential safety issues, they do not provide as definitive a guideline for discard as food temperature history does. Similarly, improperly labeled food may lead to confusion about its ingredients or safe handling, but it doesn’t automatically mean that the food is unsafe unless other safety factors, such as time-temperature control, are also disregarded. Thus, the most critical factor in ensuring food safety in this scenario relates specifically to its time spent in the temperature danger zone.