What should customers be reminded to do with takeout food?

The correct choice, refrigerate it within two hours, highlights an essential food safety practice for takeout food. When food is left at room temperature for too long, it enters the "danger zone" between 4°C (40°F) and 60°C (140°F), where bacteria can multiply rapidly, increasing the risk of foodborne illness. By advising customers to refrigerate takeout food within two hours, it ensures that the food is stored in a safe temperature range that slows down bacterial growth effectively.

This practice helps maintain the food's safety and quality for later consumption. It is widely recommended by food safety organizations that ready-to-eat foods should be consumed, refrigerated, or frozen promptly to minimize the risk of spoilage or contamination. Other options, such as freezing immediately or allowing food to sit at room temperature, do not promote safe handling of food and can contribute to health risks. Reheating may be necessary depending on how long the food was stored, but the priority should be on proper refrigeration first.