At what temperature should leftovers be stored in order to ensure food safety?

Storing leftovers at or below 40°F (4°C) is critical for food safety because this temperature range significantly slows down the growth of harmful bacteria that can cause foodborne illnesses. When food is cooled and stored properly in this temperature range, it helps prevent the proliferation of pathogens that thrive in warmer conditions, particularly between 40°F and 140°F (4°C and 60°C), known as the danger zone.

Leftovers need to be promptly refrigerated after cooking and not left at room temperature, as doing so allows bacteria to multiply quickly. Keeping food below 40°F ensures that it remains safe for consumption when reheated later, thereby minimizing the risk of contamination and foodborne illness.