What is the proper way to cool hot food safely?

Cooling hot food safely is essential to prevent the growth of harmful bacteria that can thrive on food left at unsafe temperatures. The method of cooling food in shallow containers and in an ice bath is effective for several reasons.

When food is placed in shallow containers, it has a larger surface area exposed to cooler air, which significantly speeds up the cooling process. This helps to bring down the temperature of the food more quickly and effectively. Additionally, using an ice bath surrounds the containers with ice or very cold water, allowing for rapid temperature reduction. This combination is particularly important because food should be cooled from 140°F to 70°F within two hours, and then down to 41°F or lower within an additional four hours, to mitigate the risk of foodborne illness.

Other methods, such as cooling food only in the refrigerator, can lead to prolonged cooling times if the food is too hot, which allows bacteria to multiply. Leaving food at room temperature is unsafe, as bacteria can grow rapidly in that temperature range. Placing hot food directly in the freezer can cause the food to freeze unevenly and may strain the freezer's cooling capabilities, potentially affecting the temperature of other items stored inside.

Therefore, using shallow containers and an ice bath is the ideal and safest