What type of food should be cooled quickly to below 5°C (41°F)?

Cooked meats should be cooled quickly to below 5°C (41°F) to ensure food safety and minimize the risk of bacterial growth. When cooked, meats are often at temperatures that can facilitate the growth of pathogens if they are not cooled down efficiently. The danger zone for bacterial growth is between 4°C (39°F) and 60°C (140°F), and thus, quickly bringing cooked meats down to a safe temperature is critical in preventing foodborne illnesses.

In contrast, hot soups, while they also require proper cooling, may have a different cooling protocol regarding their composition and potential hazards. Uncooked vegetables and raw fruits, on the other hand, generally do not present the same risks as cooked meats when it comes to bacterial growth, as they are typically not cooked to kill pathogens in the same way. Therefore, focusing on quickly cooling cooked meats is essential in food safety practices.