Food should not be left out for more than:

The guideline that food should not be left out for more than 2 hours is based on food safety standards designed to prevent the growth of harmful bacteria. When food is left at room temperature, particularly between 40°F and 140°F, it enters the "danger zone" where bacteria can multiply rapidly. This can lead to foodborne illnesses if consumed.

After 2 hours at room temperature, the risk of bacterial contamination increases significantly, making it crucial for direct care workers to adhere to this timeframe. Therefore, any food items left out longer than this should be discarded to ensure the safety and health of those consuming the food. This standard applies to all types of food, including cooked dishes, meats, dairy products, and other perishable items.