Store food to be cooled in shallow pans no deeper than 3-4 inches Cool container of food in an icewater bath of half water and half ice. Stir the food often while cooling. Refrigerate hot foods uncovered in shallow pans immediately. (Use a freeer to speedit up! "o not place tight covers on foods during cooling. #llow air circulation in the refrigerator. Refrigerate canned foods prior to mi$ing it with other foods. (e$ample% can of tuna! "o not cool foods at room temperature longer than 3& minutes.Direct contamination is a result of touching someone who is infected or through sexual intercourse.Indirect can be through water, soil, food, etc..Biological hazards include harmful bacteria, viruses or parasites(e.g., salmonella, hepatitis A and trichinella). hemical hazards includecompounds that can cause illness or in!ur" due to immediate or long#termexposure. $h"sical hazards include foreign ob!ects in food that can causeharm when eaten, such as glass or metal fragments