When is it safe to leave food out to cool?

Leaving food out to cool is safe for a maximum of 2 hours at room temperature. This guideline is based on food safety standards, which state that food should not be left in the temperature danger zone (between 40°F and 140°F) for extended periods, as this can allow harmful bacteria to grow. The 2-hour rule provides a reasonable time frame that minimizes the risk of foodborne illness, ensuring that food can cool sufficiently without becoming unsafe to consume. After this period, the risk of bacterial growth increases significantly, making it essential to refrigerate or freeze leftovers promptly. Understanding this time frame aids in practicing safe food handling and ensures the well-being of consumers.