What should be done with leftover food that has not been served?

Refrigerating leftover food within 2 hours of cooking is essential for maintaining food safety and reducing the risk of foodborne illness. When food is left out at room temperature, it can enter the "danger zone," which is between 41°F and 135°F. In this temperature range, bacteria can multiply rapidly, making the food unsafe to consume.

By promptly refrigerating leftovers, the cooling process slows bacterial growth, allowing the food to be safely stored for a longer period. This best practice aligns with guidelines established by health authorities to ensure that food remains safe for future consumption.

Other options may compromise food safety. Leaving food out to cool can allow dangerous bacteria to thrive, while discarding leftovers means wasting food that could be safely stored and eaten later. Reheating food without proper cooling may not eliminate all bacteria that have developed, leading to potential health risks as well.