New York City Food Protection Practice Test

What should be done if potentially hazardous foods are left in the Temperature Danger Zone for more than two hours?

1. They can be refrigerated

2. They must be discarded

3. They should be reheated

4. They can be served after a quick inspection

The correct answer is: They must be discarded

When potentially hazardous foods are left in the Temperature Danger Zone, which is typically defined as between 41°F and 140°F, for more than two hours, they can become unsafe to consume. This is because bacteria can multiply rapidly within this temperature range, increasing the risk of foodborne illness. The safest course of action is to discard the food. Once these foods have reached this state, they may contain harmful pathogens that are not eliminated through refrigeration, reheating, or visual inspection. Refrigerating or reheating potentially hazardous foods that have been in the danger zone for too long does not guarantee the elimination of bacteria or toxins that may have developed. Similarly, visual inspection is not a reliable method to determine if food is safe to eat, as many harmful pathogens are undetectable by sight or smell. Thus, the best practice in food safety is to discard potentially hazardous foods that have been improperly handled and kept in the Temperature Danger Zone for extended periods, thereby preventing any risk of foodborne illness.