What is the proper way to cool food quickly?

The best method for cooling food quickly is to place it in a shallow container in the refrigerator. This technique allows the food to cool more rapidly and evenly compared to other methods. Shallow containers increase the surface area of the food, enabling quicker heat loss and reducing the time it spends in the temperature danger zone, where bacteria can multiply vigorously.

Using this method ensures that the food cools to a safe temperature within the recommended timeframe. It's crucial to rapidly cool cooked food from temperatures above 135°F to 70°F within two hours, and then from 70°F to 41°F within an additional four hours to ensure food safety.

Storing food at room temperature is not safe, as it allows food to remain in the temperature danger zone for too long, increasing the risk of foodborne illnesses. Placing hot food directly in the freezer can raise the temperature inside the freezer, potentially compromising the safety of other frozen items and not allowing the hot food to cool efficiently. Finally, using hot water to cool food goes against food safety practices, as it can exacerbate bacterial growth and promote unsafe temperatures.