why should you cool hot food quickly?

Hot food should be cooled quickly to prevent the growth of harmful bacteria that can cause foodborne illness. Cooling food rapidly reduces the time food spends in the "temperature danger zone" (between 41°F and 140°F), where bacteria multiply fast. If hot food is left to cool slowly or not cooled properly, bacteria can grow to levels that reheating may not safely destroy, as some bacteria produce heat-stable spores and toxins. Proper ways to cool hot food quickly include dividing it into smaller portions, using ice baths or ice paddles, stirring the food frequently, and using containers that facilitate heat transfer such as stainless steel pans. Also, hot food should not be put directly into the refrigerator while still very hot because it can raise the temperature inside the fridge and raise the risk of contaminating other foods. Cooling food quickly helps maintain food quality, safety, and compliance with food safety regulations. The general guideline is to cool food from 140°F to 70°F as quickly as possible, then down to 41°F or below within two hours.