What should be done with leftover food?

The correct approach for dealing with leftover food is to cool and store it promptly, and then reheat it to a safe temperature before serving. This method is crucial in food safety to prevent the growth of harmful bacteria, which can proliferate in food that is left out at room temperature for too long.

When food is left out, it can enter the "danger zone" of temperatures (between 41°F and 135°F) where bacteria can grow rapidly. Rapid cooling and proper storage minimize this risk. It's important to refrigerate leftovers within two hours of cooking or serving to ensure they are kept at a safe temperature. Reheating the food to an internal temperature of at least 165°F is essential to kill any potential bacteria that may have developed while the food was stored.

The other choices do not align with best practices for food safety. Discarding food immediately can lead to waste of safe and potentially usable food, while leaving food out to cool completely invites bacteria to thrive. Using leftovers solely for staff meals can still pose a risk if the food is not stored or reheated properly. Thus, the proper cooling, storage, and reheating process is vital for both food safety and minimizing waste.