How should leftovers be cooled?

Cooling leftovers in shallow containers is the recommended practice because it allows the food to cool rapidly and evenly. When food is stored in shallow containers, the heat can dissipate more quickly than if it were stored in deep containers where heat can become trapped. The faster food cools, the less time it spends in the temperature danger zone, which ranges from 41°F to 135°F, where bacteria can grow rapidly.

Storing leftovers at room temperature is not safe, as this can lead to prolonged exposure to temperatures that promote bacterial growth. Similarly, while the microwave can be used to reheat food, it is not an appropriate method for cooling leftovers, as it doesn't effectively lower the temperature of the food to safe levels. Proper cooling is essential to ensure food safety and minimize the risk of foodborne illnesses.