What are recommended methods for safely cooling hot foods?

Using ice baths or blast chillers is the recommended method for safely cooling hot foods due to their efficiency in rapidly reducing the temperature of food to minimize the risk of bacterial growth. When hot food is cooled too slowly, it may spend too long in the temperature danger zone (between 41°F and 135°F), which can allow harmful bacteria to multiply.

Ice baths work by immersing the food in ice and water, allowing for quick heat transfer away from the food, while blast chillers use rapid air circulation to achieve the same goal more efficiently. Both methods ensure that food cools quickly, ideally to below 41°F within two hours.

In contrast, leaving food out at room temperature can be hazardous because it permits food to remain in the danger zone for extended periods. Cooling slowly in a refrigerator may not reliably provide the swift cooling needed to prevent bacterial growth, especially if large quantities of food are involved. Wrapping food tightly before placing it in the cooler can trap heat and humidity, which further slows down the cooling process. Thus, using ice baths or blast chillers is the safest and most effective method for ensuring that hot foods are cooled properly.