How should cooked food be stored in the refrigerator?

The proper method for storing cooked food in the refrigerator involves using shallow containers to allow for even cooling. When food is stored in shallow containers, it facilitates a greater surface area that promotes faster cooling. This is essential because rapid cooling helps limit the growth of harmful bacteria that can thrive in the temperature range between 40°F and 140°F, known as the danger zone.

Using shallow containers ensures that the food cools down quickly and evenly throughout, preventing any portions from remaining at unsafe temperatures for prolonged periods. This practice is particularly important when dealing with large quantities of food, as thicker or deeper containers can trap heat within the center, potentially leaving parts of the food vulnerable to bacterial growth.

Other storing methods, such as using deep containers, wrapping food tightly in plastic wrap, or placing items on the top shelf, do not emphasize the importance of cooling efficiency and food safety to the same extent.