What is the recommended action if food has been left out of refrigeration for more than 2 hours?

When food has been left out of refrigeration for more than 2 hours, the recommended action is to discard the food. This guideline is based on food safety principles that address the risk of bacterial growth. Temperatures between 40°F and 140°F (known as the "danger zone") are conducive to the rapid proliferation of bacteria that can cause foodborne illnesses.

After 2 hours in this temperature range, the risk of harmful bacteria reaching dangerous levels increases significantly. Reheating food does not guarantee the elimination of all toxins that may have developed, as some bacteria can produce heat-resistant toxins. Hence, simply reheating the food would not ensure its safety. Similarly, cooling the food down before storage or testing it for safety does not mitigate the risk that has already occurred during the time it spent at unsafe temperatures. Therefore, the safest course of action is to discard the food to prevent any potential health risks.