Which of the following is considered a safe food handling practice?

Refrigerating leftovers promptly is a crucial safe food handling practice because it helps prevent the growth of harmful bacteria. When food is left at room temperature for an extended period, bacteria can multiply rapidly, leading to an increased risk of foodborne illness. Storing leftovers in the refrigerator within two hours of cooking ensures that they stay at a safe temperature, minimizing the risk of bacterial growth and preserving food quality. This practice is part of maintaining a safe food environment and is essential for both food safety and health. Proper refrigeration slows down the growth of bacteria, which is vital in preventing food contamination and ensuring that food remains safe to consume later.