How should food be cooled rapidly after cooking?

To cool food rapidly after cooking, using shallow containers in the refrigerator is the best practice. This method allows for a larger surface area of the food to be exposed to cooler air, promoting even and quicker cooling. When food is placed in shallow dishes, it cools from the outer layers towards the center, which significantly reduces the time that food spends in the "danger zone" temperature range (between 41°F and 135°F), where bacteria can multiply rapidly.

Using shallow containers also facilitates better air circulation in the refrigerator, allowing the food to reach a safe cooling temperature more efficiently. This is crucial for food safety, as rapid cooling helps prevent the growth of pathogens that could lead to foodborne illnesses.

Other methods, like using a cold water bath, can be effective, but they require more time and careful monitoring to ensure the food cools safely. Leaving food at room temperature is unsafe, as it can increase the risk of bacterial growth. Thick, deep containers can trap heat and slow down the cooling process, making them less effective for rapid cooling.