How should hot food be cooled to ensure food safety?

The process of cooling hot food quickly and safely is crucial to prevent the growth of harmful bacteria. The recommended guideline is to cool hot food from its cooking temperature down to 70°F within 2 hours, and then further decrease it to 40°F within an additional 4 hours. This two-step process helps to ensure that food passes through the temperature danger zone, which is between 40°F and 140°F, as quickly as possible.

Cooling to room temperature is not safe, as food can linger in the danger zone for too long, allowing bacteria to multiply. Placing hot food directly in the refrigerator can also lead to an unsafe temperature rise inside the fridge, impacting the safety of other foods, and can cause ice build-up and spoilage. Cooling using only water, without a proper method, does not provide a reliable or safe way to rapidly bring the temperature down, as it doesn't address the need for controlled and precise temperature reduction over time.

Thus, following the guideline of cooling to 70°F within 2 hours and then to 40°F within 4 hours not only satisfies safety standards but also minimizes the risk of foodborne illness.