How should you store leftover food to ensure safety?

Storing leftover food safely is crucial in preventing the growth of harmful bacteria and ensuring that food remains safe for consumption later. The best practice is to place leftovers in the refrigerator within two hours after cooking or serving. This timeframe helps to minimize the amount of time food spends in the temperature danger zone, which is between 40°F and 140°F, where bacteria can multiply rapidly.

By refrigerating food promptly, you also help to retain the quality and safety of the food, reducing the risk of foodborne illnesses. The refrigerator's cold environment slows bacteria growth, keeping the food safe for future meals.

In contrast, storing food at room temperature, using an open dish, or putting food in the freezer without a lid could lead to improper cooling and increased risk of contamination. Keeping food sealed in those conditions can allow for bacteria to thrive or cause the food to become unfit for consumption due to exposure to air and potential odors. Hence, refrigerating leftovers correctly is essential for safe food storage practices.