Final answer:
To cool food safely, refrigerate perishable items quickly, ideally within two hours, at temperatures at or below 4 degrees Celsius (40 degrees Fahrenheit). Freezing should be done at temperatures below -18 degrees Celsius. Thaw safely by avoiding room temperature.
Step-by-step explanation:
The first step in cooling food is to ensure that hot foods are not left out room temperature and are instead moved to a cooler environment quickly. Perishable foods should be refrigerated as soon as possible after serving or preparation. The critical timeframe for cooling foods is typically within two hours to prevent bacterial growth that can lead to foodborne illnesses. To properly cool food, you should first make sure the temperature of your refrigerator is at or below 4 degrees Celsius (40 degrees Fahrenheit). If food is left out and reaches a temperature above 4 degrees Celsius for two hours or more, it becomes unsafe to eat and should be discarded. When freezing food, it's important to ensure that the freezer temperature is below -18 degrees Celsius (0 degrees Fahrenheit), and it's recommended to thaw foods in the refrigerator, in cool water, or during cooking but never at room temperature, to minimize the risk of microbes becoming active.