The 2-Hour Rule: How Long Can Food Sit Out?
- 2 cited USDA/FDA/FSIS sources
- Reviewed 2026-06-26 by FoodLasts Editorial Team
Perishable food should not sit between 40°F and 140°F (4°C and 60°C) for more than 2 hours — or 1 hour when outdoor temperature is above 90°F (32°C). After that, bacteria may have multiplied to unsafe levels.
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).
What counts toward the 2 hours
Time is cumulative: grocery shopping in a warm car, sitting on the counter during prep, buffet service, and cooling on the stove all add up. Refrigerating afterward does not reset the clock.
Common scenarios
- Pizza on the counter — discard if out more than 2 hours.
- Buffet / potluck — keep hot food above 140°F and cold food on ice.
- Thawing on the counter — never safe; thaw in the fridge, cold water, or microwave.
- Packaged lunch — use an ice pack if lunch will sit unrefrigerated for hours.
When in doubt
If you cannot remember how long food has been out, discard it. The cost of wasted food is lower than foodborne illness.
Related on FoodLasts
Guides: Danger zone temperatures · Leftovers left out overnight · Chicken left out
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Sources: USDA FSIS — Danger Zone (40°F – 140°F) , USDA FSIS — Leftovers and Food Safety . Last reviewed 2026-06-26 by the FoodLasts Editorial Team.