Final answer:
Discard the food if it has been in the temperature danger zone between 40 and 140 degrees F for more than two hours to prevent foodborne illness, as bacteria can rapidly multiply at these temperatures.
Step-by-step explanation:
If the temperature of food stored in a hot holding unit has dropped into the temperature danger zone (between 40 and 140 degrees F) for a period of two hours, the safe and recommended action is to discard the food. This is because the failure of temperature control allows bacteria to multiply rapidly at these temperatures, increasing the risk of foodborne illness. To enhance food safety, always monitor and maintain appropriate temperatures for hot-held and refrigerated foods, use a thermometer to confirm that food has reached safe temperatures, and follow specific guidelines when thawing frozen foods.
When the temperature of food stored in a hot holding has dropped into the temperature danger zone (between 4 and 60 degrees C or 40 and 140 degrees F) for a period of two hours, it is important to take immediate action. The temperature danger zone is the temperature range in which bacteria multiply most rapidly. Foods left in this zone for too long can become dangerous to eat due to rapid bacterial growth. In this case, the food should be thrown out to prevent foodborne illness.