What should be done with leftover food after serving?

Refrigerating leftover food within two hours after serving is crucial for food safety. When food is left out at room temperature, it enters the "danger zone," which is between 41°F and 135°F. Within this range, bacteria can multiply rapidly, increasing the risk of foodborne illness. By cooling leftovers promptly, you reduce the possibility of harmful bacterial growth, ensuring the food remains safe to eat later.

It's also important to store leftovers in shallow containers to allow for quicker cooling. This practice not only helps maintain the quality of the food but also minimizes the risk of contamination, making it a key aspect of proper food handling and storage.