How should leftover food be stored?

Leftover food should be stored in shallow containers, labeled with a date, and cooled promptly to ensure food safety. Using shallow containers allows food to cool more quickly and evenly, reducing the time it spends in the temperature danger zone where bacteria can multiply rapidly. Labeling with a date helps track freshness, ensuring that food is consumed or disposed of within a safe timeframe, typically within 3 to 4 days for refrigerated leftovers. Prompt cooling is essential to minimize the risk of bacterial growth, as food left out for too long can become unsafe to eat. This method adheres to best practices for food safety, helping to prevent foodborne illness.

Storing leftovers in deep containers without a label does not facilitate proper cooling or tracking, while using original packaging without cooling neglects crucial steps to maintain safety. Keeping food at room temperature is also unsafe, as this increases the likelihood of bacterial growth, making the food potentially hazardous.