How should leftover food be cooled before storage?

The most effective method for cooling leftover food before storage is by using shallow containers. This approach allows food to cool more quickly and evenly, which is crucial for food safety. When food is spread out in a shallow pan, it increases the surface area, allowing heat to dissipate more rapidly. This helps to bring the internal temperature of the food down more quickly, minimizing the time it spends in the temperature danger zone (between 41°F and 135°F), where harmful bacteria can grow.

Cooling food in shallow containers is contrasted with other methods like cooling at room temperature, which can take too long and increase the risk of bacterial growth. Similarly, cooling in a pan of warm water does not effectively lower the temperature of the food rapidly enough, and placing food directly in the refrigerator without proper cooling can raise the temperature inside the fridge, affecting other items as well. Therefore, using shallow containers is the optimal strategy for safe and effective cooling before storing leftovers.