This depends on the room’s temperature and how long the Pack was left out.
Packs contain raw produce, and the FDA recommends storing perishable produce at a temperature of 40° F or below. Bacteria grow most rapidly in the range of temperatures between 40° and 140° F, doubling in number in as little as 20 minutes. This range of temperatures is often called the "Danger Zone." If your Pack was left above 40° F for an extended period of time we recommend discarding that Pack.