What should be done if food is left out for an extended period?

When food is left out for an extended period, discarding it immediately is the safest action. Food that has been left at room temperature for more than two hours enters the "danger zone" (between 41°F and 135°F), where bacteria can multiply rapidly. Consuming such food poses a significant risk of foodborne illness, as harmful pathogens can develop without visible signs.

Refrigerating the food later does not eliminate the risks that have already occurred during the time it was left out; bacteria could still be present and reproduce to unsafe levels. Reheating the food might not kill all bacteria or their toxins, which could still lead to illness. Covering the food and leaving it as is does not address the potential contamination, as it remains susceptible to pathogens and environmental factors.

Therefore, to ensure food safety and protect against foodborne illnesses, the most responsible course of action is to discard food that has been improperly stored.