What is the best way to cool cooked food?

Placing cooked food in shallow containers and refrigerating it is the best method for cooling it quickly and safely. Shallow containers promote even and efficient cooling because they spread the food out, allowing the heat to dissipate more rapidly. This minimizes the amount of time food spends in the temperature danger zone—between 41°F and 135°F—where harmful bacteria can grow.

Using a deep pot in the freezer may initially seem like a quick solution, but it can lead to uneven cooling. The center of the large volume of food can stay warm for too long, increasing the risk of bacterial growth.

Leaving food at room temperature is unsafe, as bacteria multiplies rapidly in the danger zone. Additionally, wrapping food tightly and placing it in the fridge does not allow for efficient cooling, as the heat from the food can trap moisture and still allow bacteria to thrive.