How should leftover foods be handled after cooking?

Leftover foods should be handled by cooling and storing them in airtight containers within 2 hours of cooking. This practice is critical for food safety and preventing foodborne illnesses.

When food is left at room temperature for too long, it enters the "danger zone" between 40°F and 140°F (4°C and 60°C) where bacteria can multiply rapidly. By cooling the food promptly and storing it in airtight containers, you minimize the risk of bacterial growth and maintain the quality of the food. Airtight containers help protect against contaminants, prevent moisture loss, and ensure that flavors remain intact.

The recommendation to cool and store leftovers within 2 hours is a standard guideline in food safety practices that aims to limit the amount of time food spends in unsafe temperature ranges, which is crucial for keeping the food safe for later consumption.