What should be done with leftover food?

Leftover food should be cooled quickly and stored in airtight containers to ensure food safety and maintain quality. Rapid cooling helps to minimize the time food spends in the temperature danger zone, which is between 41°F and 135°F. This is crucial because bacteria can grow rapidly in this temperature range, increasing the risk of foodborne illness.

By placing the leftovers in airtight containers, you protect the food from contamination and help to maintain its texture and flavor. Additionally, storing food properly can help extend its shelf life, allowing it to be safely consumed later. This practice aligns with food safety guidelines, ensuring that food remains safe and enjoyable when it's reheated or served again.

Other options, like throwing away leftovers, leaving food at room temperature, or simply reheating food before serving without proper storage, do not address the safety and quality of the food effectively. Each of these alternatives carries a higher risk of foodborne pathogens, which is why they are not recommended.