What is the recommended method for cooling hot foods?

The recommended method for cooling hot foods is to divide them into smaller portions and place them in shallow containers. This approach is effective because it allows the heat to dissipate more quickly and evenly. Smaller portions spread out over a larger surface area enable faster cooling, which helps reduce the time the food spends in the temperature danger zone (between 41°F and 135°F), where harmful bacteria can multiply rapidly.

Using shallow containers also promotes more efficient heat transfer to the air, further speeding up the cooling process. Following these practices is critical for food safety, as it helps prevent foodborne illnesses associated with improperly cooled foods.

Other options are less effective or may pose food safety risks. Leaving hot food on the counter allows it to cool too slowly, increasing the likelihood of bacterial growth. Refrigerating food immediately without allowing it to cool can raise the temperature inside the fridge, potentially putting other foods at risk. Storing hot food in large, deep containers slows the cooling process significantly, again allowing bacteria to thrive in unsafe temperature ranges.