How should food be cooled after cooking?

Cooling food properly after cooking is essential for food safety to prevent bacterial growth. The correct method is to cool food in shallow containers in the refrigerator. This practice allows heat to dissipate more quickly, ensuring that the food moves through the temperature danger zone (between 41°F and 135°F) rapidly. Shallow containers expose a larger surface area of the food to the cooler air in the refrigerator, which facilitates faster cooling.

Other methods, such as cooling food in warm containers or at room temperature, can lead to prolonged exposure to unsafe temperatures, increasing the risk of foodborne illnesses. Tightly sealing containers can trap heat and moisture, slowing down the cooling process, which is not recommended. Therefore, using shallow containers in the refrigerator is the most effective and safe method for cooling cooked food.