What is the safest way to cool hot foods?

Using shallow containers to cool hot foods is the safest method because this practice promotes faster and more efficient heat dissipation. When food is placed in shallow containers, the increased surface area allows for more air to circulate around it, which helps lower the temperature more rapidly. This rapid cooling is crucial for preventing the growth of harmful bacteria, which can thrive in the temperature "danger zone" between 40°F and 140°F (4°C and 60°C).

Placing hot food on the counter can result in prolonged exposure to the danger zone, increasing the risk of bacterial growth. Storing hot foods in deep containers can trap heat, leading to slower cooling times and a greater chance of bacterial development. Cooling food in warm water is not effective for food safety, as it does not facilitate rapid cooling and can also promote bacterial growth if the temperature remains in that danger zone for too long.

Thus, using shallow containers ensures that food cools quickly to safe temperatures, minimizing the risk of foodborne illness.