Food safety tool
Left-out food safety checker
Left-out food safety checker
Enter how long food sat out and whether the room was hot. Perishable food follows the 2-hour rule — or 1 hour above 90°F / 32°C.
When you do not know how long food sat out, choose the safer discard path. Do not taste food to decide whether it is safe.
Source: USDA FSIS — Danger Zone (40°F / 4°C – 140°F / 60°C).
Use it for
- Raw or cooked meat, poultry, seafood, eggs, dairy, and leftovers.
- Cut fruit, cooked rice, pasta, soups, casseroles, and prepared salads.
- Food that sat out during serving, travel, delivery, or cleanup.
Check the food page too
The checker answers the room-temperature question. For refrigerator, freezer, and pantry storage windows, use the matching FoodLasts food page.
For more context, read the two-hour rule guide and the danger zone guide.
Sources: USDA FSIS danger-zone guidance and USDA FSIS leftovers guidance. Last reviewed 2026-06-28 by the FoodLasts Editorial Team.