What is a safe way to cool hot food?

Dividing hot food into smaller portions and placing it in shallow containers is considered a safe way to cool hot food. This method enhances the cooling process by increasing the surface area of the food, allowing heat to dissipate more quickly. Shallow containers allow for better airflow around the food, which helps to lower the temperature rapidly and reduce the risk of bacterial growth that can occur when food is left out too long.

Ensuring that food is cooled quickly is crucial, as food that remains in the temperature danger zone (between 41°F and 135°F) for more than two hours can become unsafe to eat due to the rapid growth of harmful bacteria. By using shallow containers, food can reach a safe temperature more efficiently, making this method the best practice in food safety.