What is the recommended method for handling leftovers?

The recommended method for handling leftovers emphasizes the importance of cooling food rapidly to ensure food safety. The correct process involves first cooling the leftovers to 70°F within two hours, which helps to minimize the time food spends in the temperature danger zone (between 41°F and 135°F) where bacteria can multiply rapidly. Following this initial cooling, the food must be brought down to 41°F or lower within an additional four hours. This two-step cooling process not only prevents the growth of harmful bacteria but also ensures that the food remains safe to eat.

Freezing leftovers immediately after cooking is an option, but it does not address the critical temperature control needed during the cooling phase. Storing leftovers at room temperature for up to two hours is unsafe since it allows bacteria to grow. Reheating leftovers until steaming is important for ensuring that they are hot enough to kill potential pathogens, but it does not address the safe cooling of leftovers after the initial cooking process. Therefore, the proper cooling method is essential for maintaining food safety and preventing foodborne illness.