What is the recommended method for cooling liquid-type foods such as soups and sauces?

Using an ice bath is the recommended method for cooling liquid-type foods like soups and sauces because it allows for rapid cooling, which is essential in preventing the growth of harmful bacteria. The ice bath works by providing an even cooling environment that surrounds the pot or container, effectively lowering the temperature of the food quickly.

Cooling food quickly is critical, especially since liquid foods can hold heat for a longer period, which may lead to them remaining in the temperature danger zone (between 41°F and 135°F) longer than solid foods. The use of an ice bath accelerates the cooling process, generally bringing the temperature down to safe levels (below 70°F within 2 hours and further down to 41°F within an additional 4 hours) much more effectively than other methods.

Using a microwave is not suitable for cooling, as it primarily heats food rather than cools it. Placing food directly in the refrigerator may not cool it fast enough, as the warmer items can raise the temperature inside the refrigerator, impacting food safety for other products. Submerging in boiling water is also impractical, as it would only continue to cook the food rather than cool it. Therefore, the ice bath method is the best practice for cooling liquid-type foods safely