What is the correct way to cool hot food before storing it?

Cooling hot food quickly in ice water is the most effective method because it reduces the temperature of the food rapidly, which is crucial for preventing bacterial growth. The temperature “danger zone,” between 41°F and 135°F, is where bacteria can multiply quickly, so it is vital to move food out of this range as swiftly as possible.

When food is placed in ice water, the cold temperature surrounds the food, promoting faster heat loss compared to other methods. This technique not only helps to bring the food down to safe temperatures efficiently but also minimizes the risk of foodborne illness associated with prolonged exposure to unsafe temperatures.

Using other methods, such as leaving food out at room temperature or placing it directly in the freezer, may allow the food to remain in the danger zone for too long, increasing the risk of bacterial growth. While using a fan may help create airflow, it is less effective at actually cooling the food compared to the method of using ice water. Thus, utilizing ice water is a critical practice for food safety in food handling and storage.