How to organize the safe cooling of a large batch of hot food before putting it in the refrigerator?

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After finishing a cooking marathon in the kitchen, there are many hot pots and baking sheets with food left over that cannot be put directly into the refrigerator. Hot containers raise the overall temperature inside the chamber, which can provoke the proliferation of bacteria in products already stored there and put the equipment out of order.

The cooling process should happen quickly and safely so that the food does not stay too long in the so-called danger temperature zone between five and sixty degrees Celsius, where microorganisms multiply at maximum speed.

To speed up the cooling process, you can use the following proven methods:

1. Divide large portions of soups, stews, or porridges into several shallow containers, as a thin layer of food cools much faster than a massive chunk.
2. Use the ice bath method: place a pot or bowl with the hot dish in a sink filled with cold water and ice, stirring the contents periodically.
3. Never cover containers with warm food tightly with airtight lids until they have completely cooled to room temperature, to avoid condensation and a greenhouse effect.

As soon as the food is no longer hot to the touch and has cooled to a safe level, the containers should be immediately closed and sent to the refrigerator shelves, which guarantees a long shelf life for meal preps without loss of quality and safety.

How to organize the safe cooling of a large batch of hot food before putting it in the refrigerator?

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