Dietary Manager Exam Prep

Answer: B - The safest method for cooling hot food is to cool it from 135°F to 70°F within 2 hours, then from 70°F to 41°F within 4 hours, using shallow open pans. Using shallow, open pans allow cool temperatures to circulate through the food. Cooling food in deep covered pans within 8 hours, placing hot food into ice baths until the ice is melted, and allowing hot food to come to room temperature before refrigerating all allow bacteria to grow, and increase the potential for spoilage and foodborne illness