Which method is considered a safe practice for cooling food?

Using an ice water bath or shallow pans is considered a safe practice for cooling food because it helps to bring the temperature of the food down rapidly and evenly, reducing the time food spends in the temperature danger zone (between 41°F and 135°F) where bacteria can multiply quickly.

An ice water bath allows for efficient heat transfer due to the contact with the cold water surrounding the food, while shallow pans increase the surface area of the food, further promoting quicker cooling. This method helps to ensure that food reaches safe temperatures swiftly, minimizing the risk of foodborne illness.

Other methods, such as placing food directly in the refrigerator, may not cool food quickly enough; this could lead to prolonged exposure to unsafe temperatures. Leaving food at room temperature can foster bacterial growth, making it a hazardous practice. Freezing food immediately after cooking may not be ideal because it might not allow the food to cool down adequately before it freezes, which can affect food safety and quality.