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

Food that has been left out at room temperature for more than two hours should be discarded because it enters the "danger zone," which is between 40°F and 140°F. Within this temperature range, bacteria can multiply rapidly, increasing the risk of foodborne illness. Leaving food out for extended periods allows pathogens to grow to unsafe levels, making it potentially hazardous to consume even after cooking or reheating.

Therefore, discarding the food is the safest action to ensure that individuals do not consume contaminated products. This practice aligns with food safety guidelines to prevent health risks associated with improperly stored food.