The length of time that food can stay outside of the refrigerator depends on several factors, including the type of food, the ambient temperature, and whether the food has been cooked or not. Here are some general guidelines:
Perishable foods: Perishable foods, such as meat, poultry, seafood, dairy products, and cooked leftovers, should not be left at room temperature for more than 2 hours. If the room temperature is above 90°F (32°C), the time decreases to just 1 hour. These foods are prone to bacterial growth and can become unsafe to eat if left out for too long.
Non-perishable foods: Foods like bread, cookies, crackers, and some fruits can remain at room temperature for a longer time without immediate spoilage or safety concerns.
Cooked food: Cooked food that has been left at room temperature for more than 2 hours should be discarded to avoid the risk of foodborne illness.
Raw meat and fish: Raw meat and fish are particularly susceptible to bacterial contamination and should be kept in the refrigerator or a cooler until they are cooked.
It's important to note that these guidelines are general recommendations, and some specific foods may have different storage requirements. When in doubt, it's always best to follow the mantra, "When in doubt, throw it out." If you're uncertain about the safety of a particular food item, it's better to err on the side of caution and discard it. Additionally, if you live in a hot climate or during hot summer days, it's essential to be extra vigilant about food safety and minimize the time perishable foods spend outside the refrigerator.