At the restaurant, anything that was stored in a container deeper than a 4" immediately after producing or being held on the line (ie Lexan container, cambro, Bein marie, 400 hotel pan, etc....) was ice bathed until an internal temp of 100 degrees was reached and then place in the walk-in on a shelf I had specifically designated for cooling. This shelf had no other foods stored on it which allowed for compl;ete air movement around the food. The food was also loosly covered or wrapped with vent holes pokes in the PVC wrap.
At home, our refrigerator has a function that allows us to run the fans (multi stage cooling in the cold foods section) for a period of 2 hours. This allows us to put foods that are hotter than normal into the fridge. Mind you we store nothing in a tupperware that is deeper than the 4" I previously mentioned and all the food goes in on either the very top shelf or the very bottom shelf with nothing surrrounding it and depending on what it is that has been cooked or left over. The lids are placed under the container and then the food is covered after it has cooled sufficiently. Some containers, like a pot or sauce pan, I actuallu use a heavy wire trivet under the food to help improve circulation of air.
Not everyone is going to use an ice-bath at home. I think it's unresonable to expect every home cook to do it too. Personally, I do have a sink overflow tube It's actually a bar sink overflow I modified for the home I use when I've made a stock for a holiday meal or something special. To answer your question abe, if at-home cooks just use common sense and not let foods sit out on the counbter for more than let's say 15-20 minutes (or if you can touch the outside of the container with out burning yourself) before putting them in the fridge and when you do put hotter than normal foods in the fridge, you don't pack things around them and or cover them tightly......there should , imhpo, be no problem with them.
By the way, when using an ice bath or putting foods in large quantities directly into the fridge, you do need to periodically stir them to ensure their rapid decrease in temperature. If you don't, it defeats the purpose of trying to rapidly cool the food in the first place and actually, in some cases, the internal temp can rise a bit because of something I remember being called a thermal blanket. I was taught that the cold or room temp air actually can trap the heat in for just enough time to cause issues. :D