How long can food be left at room temperature?

Food can be safely left at room temperature for no more than 2 hours due to the risk of harmful bacteria growth. The "2-hour rule" is a guideline established by food safety authorities, including the USDA, to minimize the chances of foodborne illness. Temperatures between 40°F and 140°F are known as the “danger zone,” where bacteria can multiply rapidly.

If food is left out longer than 2 hours, the likelihood of harmful bacteria reaching unsafe levels increases significantly, making it potentially dangerous to consume. In higher temperatures (above 90°F), this time frame decreases to just 1 hour.

The other options suggest either longer times or insufficient methods to ensure food safety, which do not align with established food safety guidelines.