Daily Kitchen Note
Instead of putting large pots of hot food straight into the refrigerator, cool it quickly through the temperature danger zone. Dividing food into smaller portions or using shallow containers helps heat escape faster and prevents bacteria growth.
How to Cool quickly
- Divide large quantities of hot food into smaller pieces or portions.
- Place the food in small, shallow metal or glass containers.
- Let the food cool quickly before placing it in the refrigerator.
Why it works
The temperature danger zone for perishable food is 40 to 140 degrees Fahrenheit, where bacteria multiply rapidly. Cooling food quickly in shallow containers allows heat to escape faster, minimizing the time food spends in this danger zone. Metal and glass containers conduct heat better than plastic, further speeding up the cooling process.
Source
Michigan State University Extension: Cooling hot food, do it right to prevent bacterial growth
