What is the best method for cooling large amounts of food?

The best method for cooling large amounts of food is to divide it into smaller portions and use shallow containers. This approach is effective because it drastically increases the surface area of the food exposed to cooler air, allowing for faster heat transfer and quicker cooling. The Food and Drug Administration (FDA) emphasizes this method as a critical practice for food safety because rapidly cooling food helps prevent the growth of pathogens that can thrive in the temperature danger zone (between 41°F and 135°F).

Using shallow containers enables the heat within the food to dissipate more quickly due to the increased area for air to come into contact with the food, thereby enhancing the cooling process. This practice aligns with food safety guidelines aimed at minimizing the risk of foodborne illness.

Other methods, such as letting food cool on the counter, can allow food to remain in the danger zone longer than is safe, and refrigerating food without proper preparation does not promote effective cooling. Similarly, using a microwave for cooling is not practical or effective, as microwaves are designed for heating and not for bringing food temperatures down efficiently.