How should leftovers be stored?

Leftovers should be stored in shallow containers and refrigerated within two hours of cooking to minimize the risk of foodborne illness. This practice is crucial because bacteria can multiply rapidly at room temperature. By using shallow containers, the leftovers cool more quickly, which helps to keep them out of the temperature danger zone (between 40°F and 140°F) where bacteria thrive. Refrigerating them promptly ensures that they remain safe to eat for a longer period and reduces the risk of food spoilage.

The recommended temperature for refrigeration is below 40°F, and storing food this way also helps maintain its quality and safety. Timeliness and proper storage methods are vital components of food safety practices, ensuring that the food can be enjoyed later without health risks.