ServSafe Food Handlers Complete Practice Exam

Food that has been left out at room temperature for more than two hours poses a significant risk for the growth of harmful bacteria. This is because the temperature range between 41°F (5°C) and 135°F (57°C) is known as the "danger zone," where bacteria can multiply rapidly.

If food is left in this zone for too long, even if it appears to be fine in terms of smell and appearance, it may still harbor pathogens that can cause foodborne illness. Reheating the food (as suggested in one of the options) is not sufficient to ensure safety, as some bacteria can produce toxins that are not destroyed by heat. Storing the food in the refrigerator will not eliminate the pathogens that may have already developed. Therefore, the safest course of action is to discard the food to prevent any potential health risks. This aligns with food safety standards that prioritize preventing foodborne illnesses over the waste of potentially salvageable food.