How should cooked food be stored to ensure safety?

Storing cooked food in airtight containers and refrigerating it promptly is essential for ensuring food safety. This practice helps prevent the growth of harmful bacteria that can proliferate when food is left at room temperature for extended periods. When food is stored in airtight containers, it also minimizes exposure to air, which can lead to spoilage and loss of quality.

Prompt refrigeration is crucial because bacteria can multiply rapidly in what is known as the "danger zone," which is typically between 40°F and 140°F. By refrigerating cooked food soon after it has cooled down, you can inhibit bacterial growth and ensure that the food remains safe to eat when it is reheated or consumed later. Properly stored, cooked food can maintain its quality and reduce the risk of foodborne illnesses.