What is the proper method for cooling cooked food?

The proper method for cooling cooked food involves using rapid cooling in shallow containers. This technique is effective because it allows for a larger surface area of the food to be exposed to cooler air, which facilitates quicker heat loss. By using shallow containers, the food temperature can drop rapidly through the danger zone, which is between 41°F and 135°F, where bacteria can grow rapidly.

Cooling food quickly is vital to food safety, as it reduces the risk of foodborne illnesses caused by bacteria developing in temperatures that are too warm. When food is left to cool on the counter, it stays in the danger zone for too long, significantly increasing the chance for bacterial growth and potential contamination. Placing cooked food in the freezer may also seem like a quick method, but it can result in uneven cooling and may freeze the outer parts of the food while the inside remains hot. Covering food and refrigerating it might not allow for adequate air circulation, leading to slower cooling than is recommended.

Thus, the technique of rapid cooling in shallow containers stands out as the safest and most effective way to cool cooked food properly.