What can happen if food is not discarded after four hours under Time as a Public Health Control?

If food is not discarded after four hours when using Time as a Public Health Control, it may become contaminated. This is because the four-hour limit is designed to minimize the risk of foodborne illnesses. At room temperature, bacteria can multiply rapidly in food, especially perishable items. When food temperature is in the "danger zone" (typically between 41°F and 135°F), the growth of harmful microorganisms can reach levels that pose a risk to health. Discarding food after four hours prevents potential contamination and ensures that it remains safe for consumption.

The other options do not accurately reflect the critical concerns around food safety. Consuming food after this period could lead to illnesses, and while taste and nutritional value can be factors in food assessment, they are secondary to the immediate health risks posed by bacterial contamination.