How should food be cooled after cooking?

Cooling food properly after cooking is critical in preventing bacterial growth and ensuring food safety. The correct procedure involves cooling food rapidly to 41°F (5°C) or below. This is important because bacteria thrive in the temperature range known as the "danger zone," which is between 41°F (5°C) and 135°F (57°C). By cooling food to 41°F (5°C) or below, you minimize the time food spends in this dangerous temperature range, thus reducing the risk of foodborne illnesses.

Using shallow containers is particularly effective, as it allows for greater surface area, which facilitates faster cooling. This method ensures that the food cools evenly and more quickly, helping to reach the safe temperature more efficiently.

Other methods for cooling food, such as placing it in the refrigerator immediately or in the freezer, might not achieve the desired cooling rate or could lead to uneven cooling, making it less effective. Cooling at room temperature is unsafe, as it allows food to remain in the danger zone for too long. Therefore, rapidly cooling in shallow containers to 41°F (5°C) or below is the recommended best practice for ensuring food safety.