What should be done with leftover food that has been sitting at room temperature for more than 2 hours?

When food has been sitting at room temperature for more than 2 hours, it poses a significant risk of bacterial growth, as harmful pathogens can multiply rapidly in the temperature danger zone, which is between 40°F and 140°F. This time frame is critical because after 2 hours, the safety of the food cannot be guaranteed, and consuming it could lead to foodborne illnesses.

Discarding the food immediately prevents potential health risks to individuals consuming it, as it eliminates the chance of ingesting pathogens that could cause sickness. While options like reheating or cooling do not necessarily eliminate the toxins that may have formed during this unsafe period, discarding the food ensures safety and compliance with food safety regulations. Thus, it is essential to follow this practice to maintain food safety standards in a food handling environment.