If food is unsafe when received; can it be made safe later?

Food that is received in an unsafe condition cannot be made safe later. The safety of food is paramount in preventing foodborne illnesses, and once food has been compromised—whether through temperature abuse, contamination, or spoilage—its safety cannot be guaranteed.

When food is potentially unsafe, it may harbor harmful bacteria and pathogens that can multiply and cause illness. Even cooking may not eliminate all toxins produced by certain bacteria, particularly if the food has already been damaged or contaminated before it is prepared.

For example, foods that have been kept at improper temperatures for too long may develop toxins that are not destroyed by heat. Therefore, once food is deemed unsafe upon receipt, it must be discarded instead of attempting to recondition it in any way. This approach ensures the health and safety of consumers by preventing exposure to hazardous food products.