What should be done with food if it has been left out for more than 2 hours?

Food that has been left out for more than 2 hours should be discarded to prevent foodborne illness. This guideline is based on food safety practices designed to minimize the risk of bacteria growth. When food is left in the danger zone, which is typically between 41°F and 135°F, harmful microorganisms can proliferate rapidly, making the food unsafe for consumption.

After two hours, the risk of foodborne pathogens reaching harmful levels increases significantly. While refrigerating or reheating the food may seem like an option, these processes do not eliminate the potential risks if the food has already been compromised. For safety, the best approach is to discard the food to protect against possible food-related illnesses.

In a food safety context, it is important to always prioritize the health and safety of consumers, and being proactive in preventing foodborne illness is a fundamental part of that responsibility.