Why should food be cooled quickly after cooking?

Food should be cooled quickly after cooking primarily to prevent bacteria growth as food passes through the Danger Zone. The Danger Zone refers to the temperature range between 41°F and 135°F (5°C to 57°C), where bacteria can multiply rapidly. If food is not cooled swiftly, it may remain in this temperature zone for too long, significantly increasing the risk of foodborne illnesses caused by bacteria like Salmonella, E. coli, and Listeria. Quick cooling helps ensure that food passes through this dangerous temperature range as quickly as possible, minimizing the window for bacterial growth and keeping the food safe for consumption.