What should be done with leftovers after being cooked?

The recommended action for handling leftovers after cooking is to cool and refrigerate them within two hours. This practice is vital for food safety because it helps to prevent the growth of harmful bacteria that can thrive at room temperature. Bacteria multiply rapidly between 40°F and 140°F, which is often referred to as the temperature danger zone. By cooling leftovers promptly, they can be stored safely and enjoyed later without posing a risk to health.

While it may seem convenient to keep leftovers out for longer or to serve them again later in the day, those actions can expose food to temperatures that allow bacteria to multiply. Storing leftovers above the temperature danger zone does not effectively prevent bacterial growth, as it does not necessarily ensure that food is cooled quickly enough. Throwing leftovers out immediately is wasteful and ignores the opportunity to safely reuse food. Reheating and serving leftovers on the same day can limit the risk, but if they've been left out too long prior to reheating, safety cannot be guaranteed. Therefore, the best practice is to cool and refrigerate leftovers promptly within two hours after cooking.