What is the proper way to cool hot food before refrigerating it?

Cooling hot food quickly in an ice bath is the recommended method because it effectively lowers the temperature of the food within a safe time frame, minimizing the risk of bacteria growth. When food is cooled too slowly, it can spend too much time in the "danger zone" between 41°F and 135°F, where harmful bacteria can thrive. An ice bath rapidly cools food by immersing it in ice water, which can bring the temperature down quickly, helping to ensure food safety.

In contrast, leaving food out at room temperature for two hours can allow it to remain in the danger zone for too long, increasing the risk of foodborne illness. Serving hot food immediately after cooking does not address the need for proper cooling before refrigeration, and simply refrigerating food straight away without allowing it to cool properly can lead to increased temperatures inside the refrigerator, which can affect the safety of other stored foods. Therefore, the ice bath is the most effective and safest method to cool hot food before refrigeration.