What is the recommended action if food has been left out at room temperature for more than two hours?

Food safety guidelines emphasize the importance of controlling the temperature of perishable foods to prevent the growth of harmful bacteria. When food is left out at room temperature for more than two hours, it enters what is known as the "danger zone," which ranges from 41°F to 135°F. In this temperature range, bacteria can multiply rapidly, increasing the risk of foodborne illnesses.

Discarding the food immediately is the recommended action because it eliminates any risk associated with consuming food that may have been contaminated. Heating or cooling the food may not eliminate the toxins that could have been produced by bacteria during the time it was left out. Therefore, the safest choice is to discard the food to protect the health and safety of consumers.