What temperature should leftovers be cooled to before storage?

Leftovers should be cooled to below 41°F (5°C) before storage to minimize the risk of bacterial growth and foodborne illnesses. The temperature range between 40°F and 140°F is considered the "danger zone," where bacteria can multiply rapidly. Proper cooling to below this threshold ensures that the food is safe for consumption later on. Cooling food to this lower temperature helps inhibit the growth of harmful microorganisms, thereby preserving food safety and quality.

The other options present temperatures that do not adequately secure food safety: cooling to between 40°F and 140°F maintains the food within the danger zone; below 70°F is insufficient as it does not reach the safe threshold; and under 160°F is too high for storage, as cooked food needs to drop in temperature to be stored safely.