Question

what should be done with potentially hazardous/high - risk foods that are not cooled through the danger zone within 6 hours?
eat the food quickly
fully cook the food again
throw away

Explanation:

Potentially hazardous/high - risk foods not cooled through the Danger Zone (4°C - 60°C) within 6 hours may have significant bacterial growth. Eating such food quickly or recooking may not eliminate all harmful bacteria. Throwing away is the safest option to prevent foodborne illness.

Answer:

Throw away