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One significant factor in the longevity of leftovers is the preparation process. Proper hygiene during food preparation, like frequent hand washing and sanitizing surfaces, plays a vital role in minimizing the risk of foodborne bacteria.
Avoiding the Danger Zone
Mandy emphasizes that food should not be left out for extended periods, especially in warmer environments. Bacteria thrives in temperatures between 40°F and 140°F, referred to as the "danger zone." To minimize this risk, it's advisable to promptly refrigerate or freeze food after serving.