eFoodHandlers Practice Exam

The method that is not safe for cooling food is placing food in a shallow pan on the counter at room temperature. This approach allows food to remain in the temperature danger zone (between 41°F and 135°F) for too long, which can promote the growth of harmful bacteria. Cooling food rapidly is essential to prevent foodborne illnesses, and keeping it at room temperature delays the cooling process, increasing the risk of bacterial growth.

In contrast, the other methods are effective in promoting safe cooling practices. Placing food in a shallow pan in the refrigerator allows for better airflow and quicker cooling. Using ice water baths effectively lowers the temperature of the food rapidly, creating an environment that discourages bacterial growth. Dividing food into smaller portions also aids in faster cooling by increasing surface area, which allows heat to escape more quickly. Each of these methods helps ensure that food is cooled efficiently and safely, minimizing health risks associated with improper food cooling.