What is the recommended way to cool cooked food quickly?

What is the recommended way to cool cooked food quickly?

• A. By placing it in the oven
• B. By placing it in shallow containers and refrigerating it
• C. By leaving it out on the counter
• D. By covering it with a lid in the fridge

Answer: (B)

The recommended way to cool cooked food quickly is by placing it in shallow containers and refrigerating it. This method allows the food to cool evenly and rapidly, reducing the time it spends in the temperature danger zone (between 41°F and 135°F), where bacteria can multiply quickly. Shallow containers increase the surface area of the food, allowing heat to dissipate more swiftly than if the food were stored in a deep container. This practice aligns with food safety guidelines which emphasize the importance of keeping food at safe temperatures to prevent foodborne illnesses. It is crucial to cool cooked food to a safe temperature within two hours of cooking, and using shallow pans facilitates this process effectively. Other methods, such as leaving food on the counter or covering it in the fridge, are not recommended because they can prolong the cooling time and potentially lead to unsafe bacterial growth.

The recommended way to cool cooked food quickly is by placing it in shallow containers and refrigerating it. This method allows the food to cool evenly and rapidly, reducing the time it spends in the temperature danger zone (between 41°F and 135°F), where bacteria can multiply quickly. Shallow containers increase the surface area of the food, allowing heat to dissipate more swiftly than if the food were stored in a deep container.

This practice aligns with food safety guidelines which emphasize the importance of keeping food at safe temperatures to prevent foodborne illnesses. It is crucial to cool cooked food to a safe temperature within two hours of cooking, and using shallow pans facilitates this process effectively. Other methods, such as leaving food on the counter or covering it in the fridge, are not recommended because they can prolong the cooling time and potentially lead to unsafe bacterial growth.