What is an appropriate way to handle leftovers in a food service operation?

Rapidly cooling and properly storing leftovers is crucial in a food service operation to maintain food safety. This involves bringing the temperature of cooked foods down quickly from the danger zone, which is between 41°F and 135°F where bacteria can thrive. The best practice is to cool leftovers within two hours to 70°F, and then to 41°F or lower within an additional four hours.

Proper storage is equally important; leftovers should be placed in shallow containers to facilitate faster cooling and should be covered to protect them from contamination. This method minimizes the risk of foodborne illnesses by inhibiting the growth of bacteria that can proliferate in improperly stored foods.

The other options are inappropriate because leaving food out at room temperature for too long allows bacteria to grow unchecked, reheating food multiple times can also lead to increased risk as each heat cycle may not sufficiently kill bacteria, and discarding food after just one day does not accurately take into account safe storage practices that can allow for longer shelf life when handled correctly.