What key factor contributes to food safety when cooling hot foods?

The rate of temperature decrease is a critical factor in ensuring food safety when cooling hot foods. Rapid cooling is essential to pass through the temperature danger zone, which is typically between 40°F and 140°F (4°C and 60°C), where bacteria can grow prolifically. By ensuring that hot foods cool quickly, you greatly reduce the risk of harmful bacteria multiplying to unsafe levels.

This principle is supported by guidelines from food safety authorities, which often recommend methods such as dividing large portions of food into smaller portions or using shallow containers to enhance the cooling process. These practices facilitate a quicker drop in temperature, minimizing the time the food spends in the dangerous temperature range.

While other options like the type of food, the size of the container, and relative humidity can influence cooling processes, they do not play as direct or critical a role in preventing bacterial growth during the cooling phase as the rate of temperature decrease does.