How should leftovers be handled to ensure food safety?

Handling leftovers safely is crucial to prevent foodborne illnesses. To ensure that leftovers remain safe for consumption, they should be cooled quickly, stored in airtight containers, and reheated to a safe temperature.

Cooling leftovers quickly reduces the time that food spends in the dangerous temperature zone (between 4°C and 60°C, or 40°F and 140°F), where bacteria can rapidly multiply. Using airtight containers helps protect the food from contamination and moisture loss. Reheating leftovers to a safe temperature—at least 74°C (165°F)—ensures that any bacteria present in the food are killed, making it safe to eat.

This method not only ensures food safety but also retains the quality of leftovers, making them enjoyable to consume later. It is important to follow these guidelines to prevent food waste and promote health and safety when handling leftovers.