What should be done if food 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, the safest course of action is to discard it. This is because food that has been left in the temperature danger zone (between 41°F and 135°F) for extended periods—specifically over two hours—can become a breeding ground for harmful bacteria. These bacteria can multiply rapidly and may produce toxins that are not eliminated even with cooking.

Maintaining food safety is essential to prevent foodborne illnesses, and simply reheating the food or checking for spoilage does not ensure safety, as some bacteria can still pose a risk even if the food appears or smells fine. Storing it in the refrigerator after it has been left out too long also does not mitigate the risk, since the food may already be unsafe to consume. Therefore, discarding the food is the only way to ensure that it does not pose a health risk.