Cooling food safely
Cooling food safely means getting hot leftovers cold fast so bacteria cannot grow. Split big batches, use shallow containers and chill within 2 hours.
Also called Cooling leftovers, Cooling cooked food.
Cooling food safely means moving cooked food out of the danger zone, where bacteria grow fastest, and into the fridge or freezer quickly. A large pot of stew, stock or rice cools very slowly on its own and can sit warm for hours. Some bacteria survive cooking as spores, and some make toxins that reheating does not destroy, so slow cooling is a real risk.
The USDA says to refrigerate leftovers within 2 hours of cooking, or within 1 hour if the room is above 32°C (90°F). The UK Food Standards Agency says to cool food as quickly as possible, ideally within 1 to 2 hours, and then put it in the fridge. For cooked rice, the FSA says to cool it within 1 hour.
How to do it
- Split large amounts into small, shallow containers, no more than 5 cm (2 inches) deep.
- Cut large roasts and whole birds into smaller pieces.
- For soup, stock or sauce, stand the pot in a sink of ice water, the same idea as an ice bath, and stir often. You can also stir with a sealed bottle of frozen water.
- Spread rice, grains and pasta out on a tray to cool.
- Cover loosely and put the containers in the fridge. Leave space around them so cold air can move.
- Once fully cold, cover tightly and label with the date.
How to tell it is done
Food is properly cooled when it reaches fridge temperature, 5°C (41°F) or below. The USDA advises keeping your fridge at 4°C (40°F) or below. A thermometer in the center of the food is the only reliable check.
Common mistakes
- Leaving a pot of stock or chili on the stove overnight to cool.
- Putting a deep, full pot straight into the fridge. The middle stays warm for hours.
- Waiting until the food stops steaming. That can take far longer than 2 hours.
- Stacking hot containers, which traps heat.
- Packing the fridge so full that it warms up.
In recipes
"Cool completely" in a recipe means bring the food down to room temperature, then refrigerate it, within the times above. "Let cool" before slicing or frosting means a short rest on the counter, not hours. When batch cooking, plan containers and fridge space before you start.
Related terms
- Danger zoneThe danger zone is the temperature range where bacteria grow fastest, 4 to 60°C (40 to 140°F) in USDA guidance. Keep food out of it as much as you can.
- ReheatReheating leftovers safely means heating them until steaming hot all the way through, 74°C (165°F) in the center. Here is how to do it on each appliance.
- Batch cookingBatch cooking is making a large amount of food in one session, then cooling, storing and reheating portions over the week or freezing them for later.
- ShockTo shock is to plunge just-cooked food into ice water so it stops cooking at once. It keeps vegetables bright and crisp and makes eggs easier to peel.
- ThermometerA kitchen thermometer checks the heat of meat, oil, sugar and your oven, so food is safe and cooked how you want. Here is which type to use and how.
- First in, first outFirst in, first out (FIFO) means using your oldest food first. Put new groceries behind older ones so nothing expires at the back of the shelf.