Cooling food to freeze

[DorcasB]

I know that food should be cooled after cooking before putting in the freezer, but I was always under the impression that this should be done at room temperature. However I've read on a cooking website that this may be bad, that food should be cooled down as fast as possible and to put it in the fridge to do this. I always thought this was a big no-no as it increased the risk of bacteria etc. I wouldn't normally worry too much about it but I'm cooking and freezing a lot for my 10 month old and don't want to take any risks obviously. Anyone know anything about this? Thanks.

rice needs to be cooled as fast as possible (can do this by rinsing it under cold water) anything else is fine (i think). The only problem about putting very hot food in the fridge straight away is that it may increase your fridge tempreture and so compromise the hygenie of what is in there already

Food hygiene rules say that you should cool food as quickly as possible to frozen in under 2 hours. Food left out at temperatures between 5 - 60 degrees is in the 'Danger Zone' where bacteria multiply rapildy.

In a commercial environement hot food is put in blast chillers that chill food to freezing point very rapildy but that is not feasible at home.

I do this. Leave out on kitchen surface in a covered pan to cool from boiling point for 30 mins. Then bag/box into smaller batches to speed the cooling process up and put the bags/boxes on top shelf of fridge. Do not put any other food above or around the warm bags/boxes in the fridge as it will warm that cold food up by convection and conduction. Once cold, move to freezer.

I wouldn't put anything warm in my fridge

Thanks for the advice, although I still feel a bit confused about putting it in the fridge! I guess just getting it cool as quick as possible is the thing.

I don't put hot things into the fridge, I just cool at room temp and then stick it straight in the freezer, might not be the right way but we're all still alive!!!!!!

When I was cooking batches for ds I used to put it in to the little containers and stand them in ice water, stirring every five mins, they were cool in no time.

I do the same with bolognaise, casserole etc, but put the dish I'm freezing then in the sink with ice water!

DO NOT put hot dishes straight into ice water though let the food cool slightly then put it in a plastic container! [speaks from experience]