Environmental Public Health Division

Be Cool. Chill Out. Refrigerate Promptly. 

Did you know it could take a steaming hot, 8-inch stockpot of chicken soup 24 hours to cool to 41º F in a refrigerator? Improper cooling of potentially hazardous foods is a major cause of foodborne illness.  Foodborne pathogens thrive in the temperature danger zone of 41ºF to 135ºF.  The faster the foods can pass through the temperature danger zone as they are cooled, the less opportunity there will be for foodborne bacteria to multiply.  Even though the food may be reheated, some bacteria are heat resistant so play it safe by following these simple tips to cool food quickly:  

1. Never allow food to cool at room temperature.  Even steaming hot foods may be placed in a refrigerator if broken down into smaller portions.
2. Divide large portions of food into smaller batches.  Cut large roasts and turkeys into 4 pound pieces or smaller.
3. Cool hot foods up to two inches deep in shallow pans.  Hot, thin soups or gravies may be cooled up to four inches in depth.  The denser the food, the longer it takes to cool.
4. During the cooling period, food containers may be placed uncovered or loosely covered to avoid contamination on the top shelf of a refrigerator.
5. Metal containers chill food more quickly than glass and plastic containers.
6. Ice baths may also be used to cool food quickly.  Place metal pot of hot food in a larger container filled with ice and a small amount of water up to the level of the food in the pot.  Stir frequently to avoid hot spots.  Check the temperature periodically.  Add more ice as the old ice melts.
7. Do not overload the refrigerator.  Do not stack pans.  Allow air to circulate.
8. Whenever possible, reduce the original amount of water or liquid in a recipe.  Add ice at the end of the cooking process to cool the product rapidly.
9. Remove stuffing from poultry and other meats and refrigerate in a separate container.
10. Never assume the product has sufficiently cooled.  Continue to check the internal temperature with a thermometer until it reaches 41ºF.  Clean and sanitize the thermometer after each use.

Remember, you always take a chance when you cool food.  Don't prepare excessive amounts of food if you don’t have to. Following these tips will help you avoid a major cause of foodborne illness.