What is the safest method for cooling hot food?

The safest method for cooling hot food is using shallow containers in the refrigerator. This approach minimizes the time that food spends in the temperature danger zone (between 41°F and 135°F), where bacteria can proliferate rapidly.

When hot food is placed in shallow containers, it allows for a greater surface area for heat dissipation, which helps the food cool down more quickly. The refrigerator further aids in maintaining a safe temperature during the cooling process, ensuring that the food cools properly and safely to prevent the growth of harmful pathogens.

Using a deep container in the freezer may lead to uneven cooling, where the food remains hot in the center, potentially allowing bacteria to grow. Cooling food at room temperature can expose it to harmful bacteria, as it allows food to fall within the dangerous temperature range for too long. Lastly, while using a cooler with ice could be effective, it may not provide the same consistent temperature control needed for safe cooling compared to the refrigerator method.