What is the proper way to cool hot food?

The proper way to cool hot food involves gradually reducing its temperature to minimize the risk of bacterial growth. The recommended method is to chill the food to 70°F (21°C) within two hours, and then cool it further down to 41°F (5°C) within an additional four hours. This two-step cooling process is a food safety standard aimed at ensuring that foods pass through the temperature danger zone (between 41°F and 135°F), where bacteria can grow rapidly.

By adhering to this guideline, food handlers can effectively limit the time that food remains in the danger zone, which is critical in preventing foodborne illnesses. Rapid cooling techniques such as this help in achieving safer food storage and maintaining food quality.

Other methods, such as leaving food at room temperature or cooling it in the refrigerator overnight, may not adequately reduce the food temperature quickly enough, allowing bacteria to flourish. Placing hot food directly in ice water can cool it effectively, but without following the specified temperature timeline, it may not provide the same level of assurance against bacterial growth. Thus, the recommended two-step cooling process is the most effective and safest method.