Which of the following is a safe practice when handling leftovers?

Refrigerating leftovers within 2 hours is a safe practice because it helps limit the growth of harmful bacteria. Leftovers should not be left at room temperature for extended periods, as bacteria can multiply quickly in the temperature danger zone, which is typically between 41°F and 135°F (5°C and 57°C). By refrigerating leftovers promptly, you reduce the risk of foodborne illness and ensure that the food remains safe to eat when you decide to consume it later.

Other practices mentioned, such as keeping leftovers at room temperature, can lead to bacterial growth, increasing the likelihood of illness. Rinsing food with hot water before serving does not effectively kill bacteria that may have developed in the food and is not considered a safe practice. Using leftovers after one week can also be risky, as food quality declines over time, and there is an increased chance of spoilage and contamination. Thus, timely refrigeration is essential for maintaining food safety.