What should be done to food that has been left out for more than two hours?

Food that has been left out for more than two hours should be discarded to ensure food safety. Bacteria can rapidly multiply in the "danger zone" between 41°F and 135°F, where perishable foods are susceptible to spoilage and foodborne illnesses. If food remains at room temperature for over two hours, the level of bacteria may increase to a point where the food could be unsafe to eat.

Refrigerating the food after it has been left out does not make it safe, as any harmful bacteria that have developed during that time can remain even if the food is chilled afterward. Similarly, using food left out for too long, whether it’s within the same day or serving it to guests, poses a significant risk, as the potential for foodborne illness increases substantially.

Therefore, the best practice is to throw away any food that has been left unrefrigerated for more than two hours to protect health and prevent the risk of illness.