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

Food that has been sitting out at room temperature for more than two hours should be discarded because it can become a breeding ground for harmful bacteria. The temperature danger zone, which is between 41°F and 135°F (5°C and 57°C), is where bacteria can multiply rapidly. Once food has been exposed to this environment for an extended period, such as over two hours, the risk of foodborne illness increases significantly.

Refrigerating the food after it has been sitting out for too long does not eliminate the bacteria that may have developed. Checking for bad odors or reheating the food also does not guarantee safety; harmful pathogens can remain even if the food appears or smells fine. Therefore, the best action is to discard the food to prevent the risk of serving unsafe food to customers.