What should be done with food that has been left out at room temperature for more than two hours?

When food has been left out at room temperature for more than two hours, it enters the "danger zone" for bacterial growth, which is between 40°F and 140°F. In this temperature range, harmful bacteria can multiply rapidly, potentially leading to foodborne illnesses if the food is consumed.

Throwing away the food is the safest action because it eliminates the risk of consuming food that could harbor harmful pathogens. The two-hour rule is a critical guideline in food safety that helps prevent the risk associated with improper food handling and storage. While refrigerating, reheating, or covering the food might seem like options to address the situation, they do not eliminate the risk once food has been left out beyond the safe time limit. After two hours, the safest choice is to discard the food.