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

Food that has been left out for more than 2 hours should be discarded because it enters the temperature danger zone, which ranges from 41°F to 135°F. Within this range, bacteria can multiply rapidly, increasing the risk of foodborne illnesses. The general food safety guideline indicates that perishable foods should not be left at room temperature for more than 2 hours to ensure they remain safe for consumption.

When food is left out beyond this period, it becomes unsafe even if it looks and smells fine, as harmful microorganisms may be present without any noticeable signs. Therefore, to protect health and prevent foodborne illnesses, the safest course of action is to discard such food.

The other options suggest measures that do not effectively mitigate the risk associated with potentially hazardous food left unrefrigerated for too long. Reheating, storing in the fridge, or keeping the food warm will not eliminate the danger of existing bacterial growth and could potentially lead to consuming contaminated food.