What is the ideal way to cool down cooked food to avoid bacterial growth?

The ideal way to cool down cooked food to avoid bacterial growth is by dividing it into smaller portions and cooling it quickly. When large quantities of hot food are left in a single container, they take a long time to reach a safe temperature, which can create an environment where bacteria thrive. By breaking the food into smaller portions, the surface area increases, allowing heat to dissipate more rapidly. This quick cooling method promotes food safety, reducing the time food spends in the danger zone, which is typically between 40°F (4°C) and 140°F (60°C), where bacteria can grow most rapidly.

Refrigerating cooked food immediately without allowing it to cool first can also risk raising the internal temperature of the refrigerator, which could affect other foods. Similarly, simply allowing food to sit at room temperature for hours does not adequately prevent bacterial growth, and covering food and leaving it out on the counter can trap heat, prolonging the cooling process. Thus, cooling quickly through portioning is the most effective and safest method.