What is the recommended method for cooling food safely?

The recommended method for cooling food safely is to cool it in shallow, uncovered containers. This approach allows heat to dissipate more quickly from the food, reducing the risk of bacterial growth that can occur when food remains in the temperature danger zone (between 41°F and 135°F) for too long. Shallow containers provide a larger surface area for heat to escape, which effectively speeds up the cooling process.

Cooling food in uncovered containers also helps to prevent any moisture from being trapped, which could lead to condensation and potential bacterial growth. Once the food has cooled to a safe temperature, it can then be covered and stored properly in the refrigerator.

Covering food tightly can trap heat and moisture, which is counterproductive to the cooling process. Leaving food out on the counter greatly increases the risk of foodborne illness as it allows food to remain in unsafe temperature ranges for extended periods. Wrapping food in foil before refrigerating is not an ideal method for cooling because it can also trap heat, prolonging the cooling time and putting the food at risk.