What is the best method for cooling large quantities of hot food?

Dividing large quantities of hot food into smaller portions and placing them in shallow containers is the best method for cooling these foods. This approach significantly increases the surface area exposed to cooler air, which allows for quicker heat dissipation. The goal is to cool the food rapidly, ideally within two hours, to pass through the temperature danger zone (between 41°F and 135°F) where bacteria multiply most rapidly.

When food is allowed to cool at room temperature, it can remain in the danger zone for too long, leading to potential foodborne illnesses. Similarly, storing hot food in a pre-cooled container may not effectively lower the food's temperature quickly enough to ensure safety. Tightly covering food and placing it in the refrigerator is not recommended either, as this can trap heat and prolong the cooling time, which also poses health risks. Therefore, dividing the food into smaller portions in shallow containers is the safest and most effective method for cooling.