What should be done with already cooked food that has been left out in the danger zone for over 4 hours?

When cooked food has been left out in the danger zone, which is typically defined as a temperature range between 41°F and 135°F (5°C and 57°C), for more than 4 hours, it poses a significant risk to food safety. Bacteria can proliferate rapidly in this range, potentially leading to foodborne illnesses if consumed.

Throwing the food away is the correct approach in this situation because the risk of harmful bacterial growth is high, and once food has been in the danger zone for an extended period, it cannot be safely consumed. Even if the food is reheated, it may not eliminate all the toxins produced by bacteria that can result from improper storage.

Reheating cooked food that has been sitting out too long may not make it safe, as some bacteria produce heat-resistant toxins. Storing the food in the refrigerator or using it in another recipe does not mitigate the risks associated with the prior time spent in unsafe temperatures. Therefore, to ensure safety and prevent illness, the best course of action is to discard the food.