What should be done with food that has been cooked and then left out at room temperature for too long?

Food that has been cooked and then left out at room temperature for too long should be discarded for safety reasons. This is due to the fact that bacteria can multiply rapidly at room temperature, particularly in the "temperature danger zone," which ranges from 40°F to 140°F. When food is left out beyond the safe time limit—generally exceeding two hours—it can become a breeding ground for harmful bacteria, which may not be eliminated even by reheating or cooking again.

Consuming food that has been left out too long poses a risk of foodborne illnesses, as these bacteria can produce toxins that survive heat treatment. Therefore, the safest option is to discard the food. Proper food safety practices recommend that food be stored appropriately to prevent bacterial growth, emphasizing the need to keep perishable items either hot (above 140°F) or cold (below 40°F) to ensure safety.