What should you do with leftover food after service?

When handling leftover food after service, cooling it quickly and storing it in the refrigerator is the best practice. This method minimizes the risk of bacterial growth, which can occur if food is left at room temperature for extended periods. The goal is to bring the temperature of the food down as quickly as possible, ideally to below 41°F (5°C), within a specified timeframe, typically within two hours. Properly cooling and refrigerating leftovers also helps maintain the food’s safety and quality for future consumption.

Other options, such as leaving food out at room temperature, can lead to unsafe conditions where bacteria multiply rapidly, increasing the risk of foodborne illnesses. Reheating and serving leftovers the next day without following safe cooling procedures can also pose health risks. Disposing of food after service might be seen as safe, but it's wasteful if the food can be safely stored and reused. Thus, cooling leftover food quickly and appropriately is the ideal practice to ensure safety and minimize waste.