How should leftover food be cooled before refrigeration?

To ensure food safety, it is essential to cool leftover food effectively before placing it in refrigeration. Cooling leftover food to room temperature within two hours allows it to move through the temperature danger zone (between 40°F and 140°F) quickly, reducing the risk of bacterial growth. The two-hour guideline is based on the principle that food items should not remain in that danger zone for prolonged periods, as this is when harmful pathogens can multiply rapidly.

Cooling in a freezer may be too harsh for some foods and can affect their texture and quality. Leaving food out overnight is unsafe as it allows for an extended time in the danger zone, increasing the risk of foodborne illness. Immersing food in ice water is an acceptable method for rapid cooling as well, but it is not the most common practice compared to simply allowing it to cool to room temperature initially. Therefore, the most widely recommended and practical method is to cool leftovers to room temperature within two hours before refrigerating them.