What is the safe way to cool down hot food?

Cooling hot food quickly in shallow containers is the safest method. When food is stored in shallow containers, it has a larger surface area exposed to cooler air, which allows heat to dissipate more rapidly. This practice helps to bring the food temperature down to a safe level, reducing the risk of bacterial growth that can occur if food stays in the "danger zone" (between 4°C to 60°C or 40°F to 140°F) for too long.

Allowing food to cool at room temperature can pose serious health risks, as it encourages bacteria to multiply during the lengthy cooling process. Similarly, storing hot food in a deep container traps heat, hindering the cooling process and prolonging the time food remains in the danger zone. Refrigerating hot food immediately without cooling can also be problematic, as it can raise the temperature inside the refrigerator, potentially putting other stored foods at risk.

Opting for shallow containers ensures food is cooled effectively and safely, making it the preferred choice for food safety.