If a product reaches 45 degrees or greater for more than 2 hours, what should you do with it?

When a product reaches a temperature of 45 degrees or higher for more than two hours, it indicates that it may be in the "danger zone" for bacterial growth. At these temperatures, harmful bacteria can multiply rapidly, posing a significant health risk to consumers.

Throwing away the product without further consideration of its quality is the appropriate response in this situation because food safety standards prioritize the health of customers. Once food has been in the danger zone for an extended period, the risk of foodborne illness increases to a level where consuming the product could be dangerous, regardless of its appearance or smell.

This approach emphasizes the importance of adhering to strict food safety protocols to ensure customer safety, which is a critical responsibility in food service management.