Which method is considered acceptable for cooling cooked food?

The method of cooling cooked food using shallow containers in ice water is considered acceptable because it allows for rapid cooling, which is crucial in preventing the growth of harmful bacteria. When hot food is placed in shallow containers, it maximizes the surface area exposed to the cooling medium, helping to bring down the temperature more quickly. Utilizing ice water further enhances this cooling rate by providing an effective thermal exchange.

Cooling food rapidly is important because food should move through the "danger zone" (between 40°F and 140°F) as quickly as possible, as this is the temperature range where bacteria can multiply rapidly. The practice aligns with the standard food safety guidelines that recommend cooling cooked foods within a certain timeframe to ensure safety for consumption.

In contrast, immediate placement in a refrigerator could lead to unduly raising the temperature inside the refrigerator, potentially putting other stored foods at risk. Storing in a warm area poses a significant food safety risk, as it allows food to remain in the danger zone longer. Covering with plastic wrap without proper cooling methods can trap heat and moisture, creating an environment conducive to bacterial growth.