Which action is NOT advisable for food safety when cooling food?

Which action is NOT advisable for food safety when cooling food?

• A. Placing hot food directly in the refrigerator
• B. Using shallow containers for cooling
• C. Ice water baths for cooling
• D. Allowing food to cool room temperature before refrigerating

Answer: (A)

Placing hot food directly in the refrigerator is not advisable for food safety because it can raise the temperature inside the refrigerator, potentially putting other stored food at risk of entering the temperature danger zone, which is between 41°F and 135°F. In this temperature range, harmful bacteria can rapidly multiply. Instead, it is recommended to use other cooling methods, such as using shallow containers which allow food to cool evenly and quickly, or ice water baths, which effectively bring down the temperature of hot food safely. Allowing food to cool to room temperature before refrigerating is also a practice that can help avoid temperature increases in the refrigerator, making it critical for maintaining food safety.

Placing hot food directly in the refrigerator is not advisable for food safety because it can raise the temperature inside the refrigerator, potentially putting other stored food at risk of entering the temperature danger zone, which is between 41°F and 135°F. In this temperature range, harmful bacteria can rapidly multiply. Instead, it is recommended to use other cooling methods, such as using shallow containers which allow food to cool evenly and quickly, or ice water baths, which effectively bring down the temperature of hot food safely. Allowing food to cool to room temperature before refrigerating is also a practice that can help avoid temperature increases in the refrigerator, making it critical for maintaining food safety.