What must be done with leftovers not consumed by the end of service?

Leftovers not consumed by the end of service must be cooled quickly and stored properly to ensure food safety and quality. Proper cooling is essential to inhibit the growth of pathogenic bacteria that can multiply rapidly at temperatures between 41°F and 135°F, known as the danger zone. According to food safety guidelines, leftover food should be cooled from 140°F to 70°F within two hours and then from 70°F to 41°F or lower within an additional four hours.

Storing leftovers correctly means using shallow containers to promote quick cooling, and ensuring that they are stored at the appropriate refrigerator temperature, below 41°F. This practice helps maintain food safety and prevents foodborne illnesses, which can occur when food is improperly cooled or stored.

The other options do not align with standard food safety practices. Reheating leftovers before serving does not address the concern of initial cooling, while discarding food immediately does not take opportunity for safe storage into account. Storing food without proper cooling puts it at risk for bacterial growth, violating best practices in food safety.