What should be done with leftovers after cooking?

After cooking, the safe handling of leftovers is crucial to prevent foodborne illness. Cooling and storing leftovers in the refrigerator within 2 hours is essential because it inhibits the growth of harmful bacteria that can thrive in the temperature danger zone (between 40°F and 140°F).

When food is left out to cool, it may remain in the danger zone too long, increasing the risk of bacteria multiplying. Reheating immediately before storing does not address the need for proper cooling first, and while it may seem convenient to discard leftovers, it is also wasteful and unnecessary when safe practices are followed.

Therefore, the best practice is to cool the food rapidly and place it in the refrigerator within the recommended two-hour timeframe, ensuring both safety and food quality for future consumption.