What must be done with leftovers within two hours of cooking?

Storing leftovers in airtight containers in the refrigerator within two hours of cooking is important for food safety. This practice helps to prevent the growth of harmful bacteria that can occur when food is left out at room temperature. The two-hour guideline is a critical safety measure to ensure that food remains safe to eat.

By placing the leftovers in airtight containers, you are not only protecting the food from contamination from other items in the fridge, but you also help to maintain the food's quality by locking in moisture and limiting exposure to air. Proper refrigeration slows down bacterial growth, thus keeping the food safe for future consumption.

While cooling to room temperature is a common misconception, food should not sit out for too long, as bacteria can proliferate in the temperature danger zone, which is between 41°F and 135°F. Reheating immediately is not necessary, as the food can be safely stored for later use after proper cooling and refrigeration. Freezing is also an option, but it is not the immediate requirement within two hours of cooking, making refrigeration the best standard practice in this scenario.