What is the preferred method for cooling cooked food?

The preferred method for cooling cooked food is to place it in shallow containers in the refrigerator. This method is effective because shallow containers allow for a greater surface area of the food to be exposed to cooler air in the refrigerator, which facilitates faster and more efficient cooling. Reducing the temperature of cooked food quickly is vital to preventing the growth of bacteria that can occur if food is left at room temperature for too long.

When food cools slowly or is stored in deep containers, it can take longer to reach safe temperatures, increasing the risk of foodborne illnesses. Tightly sealed containers on the countertop do not properly promote cooling, as they can trap heat and moisture, creating an environment conducive to bacterial growth. Using insulated bags may not effectively cool food as quickly as shallow containers since they are designed to retain heat or cold, but not necessarily to facilitate rapid cooling.

Overall, using shallow containers in the refrigerator is a best practice for food safety, ensuring that foods cool quickly and reach safe temperatures to minimize health risks.