California eFoodHandlers Practice Exam

Dividing hot foods into smaller portions and placing them in shallow containers before refrigerating is the best method for cooling foods quickly. This practice enhances the surface area of the food exposed to cold air, allowing heat to dissipate much more efficiently. Shallow containers allow for faster cooling compared to deep containers, which retain heat and take much longer to reach safe temperatures.

Properly cooling foods is essential to prevent the growth of bacteria that can lead to foodborne illness. When food is left out at room temperature, it can fall into the "danger zone" (between 40°F and 140°F) for an extended period, which is where bacteria thrive.

While putting food in a freezer can cool it quickly, it can also lead to uneven temperature distribution and potential spoilage if frozen improperly. Adding ice directly to food can dilute the product, which is undesirable for many dishes. Thus, the method involving dividing and refrigerating efficiently strikes the right balance between food safety and maintaining food quality.