What is the appropriate way to cool cooked food to prevent bacterial growth?

Using an ice water bath is the appropriate method for cooling cooked food quickly and safely to prevent bacterial growth. This technique involves placing the food container in a larger container filled with ice and water, which helps to rapidly lower the temperature of the food. Cooling food quickly is crucial because bacteria can multiply rapidly in the temperature danger zone, which ranges from 41°F to 135°F.

By using an ice water bath, the food can be cooled to a safe temperature of 70°F within two hours. This method is effective because the combination of ice and water surrounds the food and enhances heat transfer, allowing it to cool more efficiently compared to other methods.

Other methods, such as leaving food on the counter or cooling it at room temperature, are not safe as they can allow the food to remain in the danger zone for too long. Putting food directly in the refrigerator immediately can also be a mistake if the food is still hot, as it raises the refrigerator's temperature, potentially affecting other stored food and creating an environment conducive to bacterial growth.