What must be done to potentially hazardous foods that are not used after a certain time?

The best practice for managing potentially hazardous foods that have not been used after a certain time involves discarding them if they have been in the Temperature Danger Zone for more than 4 hours. This is because when foods are kept at temperatures between 41°F and 135°F (the Danger Zone), bacteria can multiply rapidly, leading to an increased risk of foodborne illness.

After 4 hours in this zone, the food poses a significant health risk, as harmful pathogens may reach unsafe levels that cooking would not mitigate. Discarding the food ensures that consumers are not exposed to foodborne pathogens, thereby maintaining food safety standards.

While other options such as refreezing or keeping the food in refrigeration might seem viable, they do not address the immediate safety concern posed by the length of time the food has been in the Danger Zone. Cooking the food and serving it immediately could also be a risky strategy if the bacteria that may have proliferated are toxin-producing or heat-resistant. Hence, the best and safest approach is to discard the food that has been in the Danger Zone for an extended period.