First Stage

• The first step in the two-stage cooling process begins when a dish reaches 140 degrees Fahrenheit, the upper limit of the "danger zone." The food's internal temperature must be reduced from 140 F to 70 F within two hours for optimal safety. Hot foods shouldn't be placed in the refrigerator immediately, because they retain enough heat to raise the fridge's temperature and put the rest of your stored food at risk.

Speeding The Process

• It can take hours for a big batch of soup or chili to cool completely, so professional cooks use a number of techniques to shorten cooling time. Follow their lead at home and divide food into smaller portions for faster cooling. You can also fill the sink with cold water and set the pot directly in it. Stir the food regularly to disperse the heat. Commercial suppliers also carry specialized freezer packs in the shape of large paddles, which simultaneously stir and chill the food.

Second Stage

• The second stage of the cooling process drops the food from 70 degrees Fahrenheit to below 41 degrees, at which point microbiological activity slows to a crawl. The room-temperature food can be packaged or covered, if desired, and then placed in the refrigerator or freezer. The second stage of cooling should take no longer than four hours, resulting in a total elapsed time of six hours from the end of cooking to the final food-safe storage temperature.

Considerations for Second-Stage Cooling

• During second-stage cooling in a refrigerator, the cold air must circulate freely around the storage containers, so don't cram leftovers into a stuffed fridge. Place the containers in the coldest part of the fridge at the back and don't store cooling food on the solid shelf above the crisper drawers.