How should food be cooled after cooking to ensure safety?

Cooling food quickly in shallow containers in the refrigerator is the safest method to ensure food safety after cooking. This technique allows heat to dissipate rapidly, reducing the risk of bacterial growth that can occur when food is left at warm temperatures for extended periods.

Shallow containers increase the surface area of the food exposed to cooler air, which accelerates the cooling process. Rapid cooling is essential because pathogens can multiply quickly in the "danger zone" of temperatures between 41°F and 135°F (5°C to 57°C). By employing this method, you effectively shorten the time the food spends in this temperature range.

Other methods, such as simply allowing food to sit at room temperature, can lead to potential foodborne illnesses, as it may keep the food in the danger zone for too long. Placing food directly in the freezer might result in uneven cooling, where the outside freezes but the interior remains warm long enough for bacterial growth. Finally, covering food tightly and storing it in a warm place is counterproductive, as it stifles cooling and is likely to keep the food in an unsafe temperature range. Thus, using shallow containers and the refrigerator is the recommended practice for cooling food safely.