How long can hazardous foods be left at room temperature before they should be discarded?

Hazardous foods, also known as potentially hazardous foods, are those that can support the growth of harmful bacteria when kept at room temperature. According to food safety guidelines in Canada, these foods can safely be left at room temperature for a maximum of 2 hours.

The reason for this limit is based on the concept known as the "danger zone," which refers to the temperature range between 4°C and 60°C (40°F and 140°F). Within this range, bacteria can multiply quickly, potentially leading to foodborne illness. If hazardous foods are left at room temperature for longer than 2 hours, the risk of bacterial growth significantly increases, making the food unsafe for consumption.

In practical terms, if potentially hazardous foods have been at room temperature for 2 hours or longer, it is recommended to either refrigerate them or discard them to ensure safety and prevent health risks associated with foodborne pathogens.