What is an acceptable method of cooling hot food quickly?

Using ice water to cool down hot food is a safe and effective method for rapidly reducing its temperature. This technique takes advantage of the rapid heat transfer properties of ice water, which can significantly decrease the temperature of the food within a short period. Cooling food quickly is essential in preventing the growth of harmful bacteria that can thrive in the danger zone, which is typically between 41°F and 135°F.

When utilizing ice water, it's important to place the food in a shallow container and immerse it in an ice bath, ensuring that the food is surrounded by the cold water. This method helps achieve a safe food temperature more quickly than other methods, minimizing the time food spends in unsafe temperature ranges.

In contrast, leaving food out on the counter for a few hours is unsafe, as it allows bacteria to multiply. Putting hot food in the refrigerator can raise the temperature inside the fridge, affecting all the other food stored there. Covering food tightly and storing it in the pantry does not provide any cooling and can also encourage bacterial growth if the food is left at unsafe temperatures. Thus, using ice water is the best choice for cooling hot food safely and effectively.