Chill
Refrigerate or freeze perishables, prepared food and leftovers within two hours. To quickly and safely cook food:
- Divide large portions into smaller pieces. This will increase the surface area that is being cooled and reduce the amount of cooling time required.
- Use shallow pans for quick cooling
- Add ice cubes to the food, or cool by putting the container in an ice bath.
- Never leave hazardous food (e.g., poultry, meat, dairy) at room temperature or in the temperature "danger zone."
- Always keep cold foods at or below 4°C (39°F). Frozen foods must be stored at -18°C (0°F) or colder.