Which of the following methods is NOT recommended for cooling potentially hazardous foods (PHFs)?

In the context of cooling potentially hazardous foods (PHFs), using pre-heated pans is not recommended because it can actually hinder the cooling process. When food is placed in a pre-heated pan, the heat from the pan can transfer to the food, raising its temperature instead of lowering it. This can lead to the growth of harmful bacteria, as PHFs must be cooled from 140°F to 70°F within two hours and then to 41°F or lower within an additional four hours to ensure food safety.

In contrast, the other methods listed—submerging containers in an ice bath, placing food in small containers, and slicing and layering solid products—are all effective cooling techniques. An ice bath can quickly lower food temperatures by surrounding the container with ice, while smaller containers increase the surface area available for heat transfer, allowing the food to cool more rapidly. Slicing and layering solid products also promote more even and faster cooling by exposing more surface area to the cooler air.

Understanding the importance of proper cooling methods is crucial for preventing foodborne illness outbreaks and maintaining overall food safety standards.