What should be done if food is found to be at an unsafe temperature?

When food is found to be at an unsafe temperature, it indicates that it has been in the temperature danger zone for too long, which can allow harmful bacteria to multiply to dangerous levels. Discarding the food immediately is the safest action to prevent the risk of foodborne illness.

Unsafe temperatures usually refer to the range between 40°F and 140°F, where bacteria thrive. Cooking may kill some bacteria, but it won't eliminate toxins that certain bacteria can produce during their growth. Therefore, option B emphasizes the importance of food safety and the need to err on the side of caution by discarding potentially hazardous items rather than risking illness by consuming them.

The other options suggest ways to potentially salvage the food, but they do not adequately address the inherent risks associated with consuming food that has previously been compromised by unsafe temperatures.