

Omnivore, southeast USA.
When I worked in food service, I was taught that it takes four hours at room temperature for bacteria to reach dangerous levels in food, so that’s what I go with. I assume there’s other factors at play, but four hours is easy to remember and apply and I don’t like to take chances with that stuff.
I believe that guideline is only for perishable food like cooked foods, meat, etc. For shelf-stable things like bread and most fruits/veggies, it’s basically “do they look OK?”