What should be done with food that has been improperly cooked or stored?

Improperly cooked or stored food poses significant health risks due to potential bacterial growth and contamination. The safest course of action is to discard such food immediately. This eliminates the risk of foodborne illnesses that can arise from consuming food that has not been maintained at safe temperatures or has not been cooked thoroughly.

Reheating the food may not eliminate all harmful bacteria or toxins that have developed, as some pathogens can produce heat-resistant toxins. Storing the food for later use could also lead to additional risk, as any bacteria present can continue to multiply if the food is not stored correctly. Utilizing improperly cooked food for employee meals does not remove the risk of foodborne illness, and it is irresponsible from a food safety perspective. Thus, discarding food that has been improperly handled is the only safe option to ensure health and safety standards are upheld.