What is the recommended practice for cooling cooked items?

Cooling cooked items as rapidly as possible is recommended primarily to prevent the growth of harmful bacteria that can thrive in the temperature "danger zone," which ranges from 40°F to 140°F (4°C to 60°C). When food is left to cool slowly at room temperature, it spends an extended period within this danger zone, increasing the risk of foodborne illness.

The process of rapid cooling can be achieved through various methods, such as placing the food in shallow containers, using ice baths, or utilizing blast chillers. These methods significantly reduce the temperature of cooked items quickly, ensuring they are safe for storage and consumption.

In contrast, allowing food to cool slowly can lead to uneven cooling, which may promote bacterial growth. Immediate refrigeration can also be problematic if the food is still hot, as it can raise the fridge temperature and affect other items stored there. Therefore, the practice of cooling cooked items rapidly is essential for food safety and quality.