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You don't need to leave cooked food sitting on the counter until it's completely cold before refrigerating it.
Large quantities of food should instead be divided into smaller, shallow containers so they cool more quickly. Perishable leftovers should generally be refrigerated within two hours, or sooner under very hot conditions.
Leaving a huge pot at room temperature for hours can give bacteria more opportunity to multiply.
Smaller portions also make leftovers easier to reheat later.
© USDA