How should foods be cooled after cooking to ensure food safety?

Cooling foods rapidly after cooking is essential to prevent the growth of harmful bacteria. The correct procedure involves cooling the food quickly to a safe temperature, specifically to 70°F (21°C) within a two-hour window. This is critical because bacteria can multiply rapidly when cooked foods are left in the "danger zone," which ranges from 41°F to 135°F (5°C to 57°C).

By adhering to the recommended cooling time and temperature, food safety is maintained, significantly reducing the risk of foodborne illnesses. After reaching 70°F within two hours, foods should be cooled further to 41°F (5°C) or lower within an additional four hours to ensure they remain safe for later consumption.

The other options do not align with safe cooling practices. For example, cooling foods slowly over several hours can allow bacteria to thrive in the danger zone. Similarly, cooling to room temperature immediately does not adequately control the temperature risk. Placing hot food directly in a refrigerator can raise the overall temperature inside the fridge, putting other stored foods at risk and potentially leading to unsafe conditions. Therefore, the approach of rapidly cooling to 70°F within two hours is the best practice for ensuring food safety.