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Large amounts of hot food cool more slowly when left in one deep container.
Divide leftovers such as soups, stews, or cooked dishes into smaller shallow containers so they cool more quickly, and refrigerate them promptly according to food-safety guidance.
Modern refrigerators can handle warm food, so leaving it on the counter for hours waiting for it to become completely cold isn't safer.
This is especially relevant in a warm climate where food can spend less time safely sitting at room temperature.
© USDA