What is the best practice for cooling cooked foods to prevent bacterial growth?

Cooling cooked foods properly is essential to inhibit bacterial growth, which can occur when food is left at unsafe temperatures. The best practice is to cool them in shallow containers.

When food is stored in shallow containers, the surface area exposed to cooler air is increased, allowing the heat to dissipate more quickly. This helps bring the temperature of the food down from the danger zone (between 40°F and 140°F) more effectively, which is crucial since bacteria can multiply rapidly within this range.

On the other hand, leaving food at room temperature for extended periods can promote bacterial growth, as it may stay in the danger zone longer than necessary. Placing hot food directly into the refrigerator can raise the temperature inside the fridge, which may put other food at risk for spoilage and promote bacterial growth. Covering food tightly immediately after cooking may trap heat, slowing down the cooling process and again allowing bacteria to thrive. Hence, using shallow containers is recognized as the safest and most effective method for cooling cooked foods rapidly.