What should be done with food after the temperature has been checked and deemed unsafe?

When food is determined to be unsafe based on its temperature, the most appropriate action is to discard it. This is because food that has been kept at unsafe temperatures can allow harmful bacteria to grow, leading to potential foodborne illnesses if consumed. Proper food safety practices prioritize health and safety by eliminating any risks associated with potentially hazardous food.

Keeping unsafe food for later consumption, reheating it, or storing it in the refrigerator does not effectively eliminate the risk of illness, as these actions might not kill the bacteria or remove the toxins formed during the time the food was held at inappropriate temperatures. Therefore, discarding the food is a critical step in ensuring safety and preventing food poisoning. This decision aligns with food safety guidelines that prioritize public health.