What is the recommended action if food does not reach safe temperatures during cooling?

If food does not reach safe temperatures during the cooling process, discarding it is the recommended action because improper cooling can lead to the growth of harmful bacteria, which can cause foodborne illness. The safe cooling guidelines are designed to minimize the time food spends in the temperature danger zone, where bacteria can multiply rapidly.

When food is not cooled properly, any bacteria that may have been present before cooling can proliferate, increasing the health risk to consumers. Once food has been held above safe temperatures for an extended period, it is no longer safe to consume, even if it is later reheated. Therefore, discarding the food helps eliminate the risk of foodborne illness by ensuring that any potentially hazardous food is not served to customers.

Refrigerating the food immediately would not resolve the safety issue. Reheating and then cooling again might temporarily kill some bacteria but would not eliminate all potential risks, especially if the food spent too much time in the danger zone. Leaving food at room temperature also perpetuates the danger of bacterial growth, making it equally unsafe. Thus, discarding the food is the most responsible and safest course of action to ensure public health.