How should leftover food be stored to ensure safety?

Storing leftover food properly is crucial to prevent foodborne illnesses, and the recommended method is to place portions in the refrigerator within two hours of cooking. This practice ensures that the food has minimal exposure to the temperature danger zone, which is between 40°F and 140°F, where bacteria can rapidly multiply.

By dividing the food into smaller portions, it cools down more quickly, which helps to maintain food safety. Refrigerating leftover food promptly also minimizes the chances of harmful bacterial growth, ensuring that the food remains safe for later consumption.

The other options do not adhere to safety standards. For instance, storing food at room temperature can significantly increase the risk of bacterial growth. Leaving food uncovered in the refrigerator can lead to contamination and the absorption of odors from other items. Although freezing food can effectively preserve it, it is not safe to assume that food can be stored indefinitely, as quality and safety can deteriorate over time due to freezer burn or other factors.