How should leftovers be cooled to ensure food safety?

Using shallow containers is the best method for cooling leftovers safely. This practice facilitates quicker cooling by providing a larger surface area for heat to dissipate, which helps minimize the time food spends in the temperature danger zone (41°F to 135°F). When food cools rapidly, it reduces the risk of bacterial growth, as harmful microorganisms thrive at warmer temperatures.

Container size plays a significant role in ensuring that leftovers cool down adequately. If food is stored in deep or large containers, the heat can remain trapped, allowing the interior to stay warm for an extended period, heightening the risk of foodborne illnesses. Shallow containers promote an even and rapid cooling process, ideally bringing food to a safe temperature within a couple of hours, as recommended by food safety guidelines.