What is considered a safe method for storing cooked food?

Storing cooked food safely is essential for preventing foodborne illness. Keeping it covered and at temperatures below 40°F or above 140°F is considered a safe method because this approach minimizes the risk of bacterial growth.

The temperature range between 40°F and 140°F is often referred to as the "danger zone," where bacteria can multiply rapidly. By maintaining cooked food at temperatures outside this range—either below 40°F in the refrigerator or above 140°F for hot holding—food safety is promoted, ensuring that harmful pathogens do not proliferate.

When food is covered, it also helps to protect it from contamination by airborne particles, pests, and physical contact with other foods. This practice is critical in both military and civilian food safety protocols to ensure that food remains safe for consumption.