Summer can be the time for big meals, leftovers -- and food poisoning, if you aren't careful. Keep sandwiches and curries from biting back with these cooling tips:

Chill Out: The sooner you get cooked food into the fridge, the sooner any harmful bacteria they may harbor will stop multiplying. "People have a hesitancy about putting warm food in the refrigerator," says one expert. But today's refrigerators can handle warm dishes without taxing the motor.

Divide and Conquer: Large portions such as a deep dish of curry or a pot of soup should be split up into shallow containers first. Otherwise it won't cool fast enough to stop bacterial growth.

Let it Breathe: Allow some room around the hot stuff in the fridge. You need air to circulate to get the food cold very quickly.