What is the recommended method for cooling hot food quickly?

Using an ice bath is the recommended method for cooling hot food quickly because it reduces the food's temperature rapidly, minimizing the risk of bacterial growth. When food is cooled from the danger zone (between 41°F and 135°F) quickly, it helps to prevent the proliferation of harmful microorganisms that thrive at those temperatures.

An ice bath typically involves placing the container of hot food into a larger container filled with ice and water. This method allows for maximum contact with the cold ice and water, leading to an efficient and effective cooling process. Food should ideally be brought down to 70°F within 2 hours and then cooled to 41°F or less within an additional 4 hours to ensure safety.

The other options are less effective and pose risks. Placing hot food directly in the refrigerator can raise the internal temperature of the refrigerator, potentially causing other foods to enter the danger zone. Leaving food at room temperature allows bacteria to flourish, as they can grow rapidly in this range. Storing food in a deep container may retain heat and slow down the cooling process, making it less effective than using an ice bath.