What is a safe method for cooling hot foods quickly?

Dividing food into smaller portions and placing it in shallow pans is recognized as a safe method for cooling hot foods quickly because it enhances the heat transfer process. When food is divided into smaller portions, it allows air to circulate more freely around each portion, accelerating the cooling time. Shallow pans further increase the surface area exposed to cooler air, which efficiently lowers the temperature of the food.

This method is particularly important in food safety, as it helps to minimize the time that food spends in the temperature danger zone (between 41°F and 135°F), where harmful bacteria can quickly multiply. By cooling food rapidly, the risk of foodborne illness is significantly reduced.

The other methods listed do not effectively promote safe and quick cooling. Covering hot food tightly may trap heat and moisture, preventing it from cooling effectively. Placing hot food directly in a freezer can lead to temperature fluctuations, leading to potential food quality issues. Letting food cool at room temperature for an extended period poses serious food safety risks, as it can remain in the danger zone for too long. Therefore, using shallow pans and smaller portions is the most reliable and safe method.