What is an effective way to cool down cooked meat?

Placing cooked meat in the refrigerator within two hours is an effective method for cooling it down because it helps prevent the growth of bacteria. Food safety guidelines recommend that perishable foods be refrigerated promptly to minimize the time spent in the temperature danger zone, which is between 40°F and 140°F. By cooling the meat quickly and storing it at temperatures below 40°F, you significantly reduce the risk of foodborne illness.

The other methods, such as leaving cooked meat at room temperature, can allow harmful bacteria to grow, while wrapping it in foil might trap heat and slow the cooling process. Submerging it in cold water can cool meat quickly but may not be practical for all types of cooked meat and involves additional considerations for maintaining food safety. Therefore, placing the meat in the refrigerator is a reliable and recommended practice for effective cooling.