What is the recommended cooling method for large quantities of food?

Cooling large quantities of food efficiently and safely is critical to prevent the growth of harmful bacteria. Cooling in shallow containers and stirring frequently is the best method because it promotes even and rapid cooling. When food is placed in shallow containers, it increases the surface area exposed to cooler air, allowing heat to dissipate more quickly. Stirring the food helps to distribute the temperature evenly throughout the dish, further accelerating the cooling process.

This method is particularly effective in ensuring that the food reaches safe temperatures quickly, which is essential in preventing foodborne illnesses. The USDA recommends cooling food from 135°F to 70°F within two hours and then from 70°F to 41°F within an additional four hours. By using shallow containers and stirring, you help meet these guidelines more efficiently.

In contrast, cooling in deep containers may trap heat inside, leading to slower cooling and an increased risk of bacterial growth. Leaving food uncovered on counters exposes it to contaminants and can allow it to stay in the temperature danger zone for too long. Refrigerating food without dividing it also can result in inadequate cooling due to its mass and depth, which again delays reaching safe temperatures.