What is the best practice for storing leftovers?

Storing leftovers in shallow containers and refrigerating them promptly is the best practice because it helps to maintain food safety and quality. When leftovers are placed in shallow containers, they cool down more quickly and evenly compared to being stored in deeper or bulk containers. This rapid cooling is essential to prevent bacteria from growing, as food should be cooled to 40°F (4°C) within two hours. Prompt refrigeration also minimizes the time that food spends in the temperature danger zone, which is between 40°F and 140°F, where bacteria thrive. Therefore, this practice significantly reduces the risk of foodborne illnesses and preserves the quality of the food for future consumption.