Steps for safe cooling

1. Do not cover the food with a lid or plastic wrap until it has completely cooled. 

2. Do not stack food containers for cooling; steam and heat cannot escape.

3. Use shallow containers or pans. 

• Transfer food from large, deep containers to smaller, shallow pans that are able to conduct heat. 
• Using shallow pans creates a larger surface area allowing more heat and steam to escape. 

4. Use an ice-water bath for large containers. 

• If you have a pot with a large quantity of food that needs to be cooled, an ice water bath with frequent stirring will help to rapidly cool the food. 
• Fill a clean, sanitized sink with a mixture of ice and water. Place the pan into the mixture and frequently stir the food to help steam escape and facilitate cooling.

5. Cut up and debone large pieces of meat. 

• Cutting up and/or deboning meat will reduce the quantity and mass while increasing the surface area of the product, which will facilitate cooling. 

6. Use an ice wand. 

• An ice wand is a utensil that you freeze, then place into a quantity of food that is usually liquid-based. 
• Stirring the food with the ice wand will assist with rapid cooling. 
• Remember that it is a utensil and needs to be cleaned and sanitized as such (see module on cleaning and sanitizing).

Large, industrial kitchens might have a blast chiller (refrigeration equipment) that can be used to cool food very quickly.