What should you do with leftover cooked food that has not been refrigerated?

When it comes to food safety, it's crucial to understand the risks associated with leftover cooked food that has been left unrefrigerated. Cooked food that has not been kept at a safe temperature can harbor harmful bacteria, which can multiply rapidly when food is left out for too long—typically more than two hours at room temperature.

Choosing to discard the food is the safest option because consuming such food poses a significant risk of foodborne illnesses. The key principle in food safety is "when in doubt, throw it out," which emphasizes that it is better to be cautious than to risk one's health. This approach not only prevents potential illness but also upholds hygiene standards in food handling and preparation.

In contrast, reheating, saving for later, or freezing the food would not effectively eliminate the potential dangers posed by the bacteria that may have developed while the food was unrefrigerated. Therefore, the most responsible action in this scenario is to discard the leftover cooked food.