How should leftover food be cooled to ensure food safety?

Cooling leftover food safely is crucial to prevent the growth of harmful bacteria that can lead to foodborne illnesses. The best method involves cooling food rapidly, ideally within two hours, and using shallow containers. This approach allows heat to escape more quickly and minimizes the time food spends in the "danger zone," which is between 41°F and 135°F, where bacteria can multiply rapidly.

When food is placed in shallow containers, it increases the surface area exposed to cooler air, facilitating faster cooling. This method ensures that the internal temperature of the food drops safely and swiftly.

Placing food directly in the refrigerator immediately can lead to uneven cooling, where the outer layers cool down while the inner parts remain warm, potentially allowing bacteria to grow. On the other hand, cooling food at room temperature for a few hours or letting it cool slowly overnight significantly increases the risk of foodborne illness, as it can allow food to stay in the danger zone too long. Therefore, the best practice is to cool leftover food quickly and safely using shallow containers.