Chilling food super swiftly / immediately is rarely a concern for regular home residents.
It is a public health concern at scale.
Two overlapping but divergent scenarios.
It is a public health concern at scale.
Two overlapping but divergent scenarios.
(Or gazpacho, thought that might be shot down as a bit niche though. But it is lovely this time of year (in the Northern hemisphere)!)
I've known people keep celebratory champagne permanently chilled in case of an unexpected call for it; I semi-frequently put beer or white wine in the freezer for 15-30mins ish because I didn't think to put it in the fridge earlier (or had to take them out to make room something more critically needing to be kept cool).
Nothing to do with food safety though.