What is the recommended method for cooling hot foods?

The recommended method for cooling hot foods is to quickly cool them to 70°F within 2 hours and then further cool them to 41°F within the next 4 hours. This approach is based on food safety standards aimed at minimizing the time food spends in the danger zone, which is between 41°F and 135°F.

Quick cooling helps inhibit the growth of harmful pathogens that can thrive at temperatures where food is held warm. By rapidly reaching 70°F, the food is moved through the danger zone swiftly, reducing the risk of foodborne illnesses. Following that, cooling down to 41°F ensures the food is held at a safe temperature for storage. This two-step cooling process promotes food safety and maintains quality.

In contrast, slowly cooling to room temperature is not advisable as this allows food to remain in the danger zone for too long, increasing the risk of bacterial growth. Placing food in the refrigerator immediately may not effectively cool the food rapidly enough because the refrigerator's temperature may not be low enough to bring down the food's temperature quickly. Allowing food to cool in water is not recommended as an independent method, without control over temperatures and time, since it could also lead to unsafe temperature conditions during the cooling process.