Texas Food Safety Managers Practice Test

Which method is NOT safe for cooling hot food?

1. Placing it in the refrigerator immediately

2. Using ice water bath

3. Dividing food into smaller portions

4. Stirring frequently while cooling

The correct answer is: Placing it in the refrigerator immediately

Placing hot food in the refrigerator immediately is not a safe method for cooling. This practice poses several risks. When hot food is placed directly into a refrigerator, it raises the internal temperature of the fridge, which can put other perishable items at risk of entering the temperature danger zone (between 40°F and 140°F). This danger zone is where bacteria multiply rapidly, increasing the likelihood of foodborne illnesses. In contrast, the other methods mentioned are effective ways to reduce the temperature of food safely. Using an ice water bath allows for rapid cooling by surrounding the food container with ice and water, helping to bring the temperature down quickly and evenly. Dividing food into smaller portions increases the surface area exposed to cooler air, which helps it cool faster. Stirring frequently while cooling also promotes even heat distribution, allowing the food to reach a safe temperature more efficiently. These methods are better suited for ensuring food safety during the cooling process.