Hot food required for service the next day should _________.

To ensure food safety, it is important to cool hot food quickly to prevent the growth of harmful bacteria. The recommended method is to use rapid cooling techniques such as dividing the food into smaller portions, using shallow containers, and placing the containers in an ice bath or using a blast chiller. Once the food has been rapidly cooled, it should be promptly refrigerated to maintain its quality and safety until it is served the next day.
Bacteria grow best in the "danger zone," which is between 40 and 140 degrees Fahrenheit. To cool food safely, bring it below 40 degrees Fahrenheit within 2 hours of cooking.