Utah Food Safety Practice Test

Which of the following is a safe way to cool hot foods?

1. Leave out at room temperature.

2. Refrigerate immediately without cooling.

3. Use a cooling paddle then refrigerate.

4. Place in a hot water bath to cool.

The correct answer is: Use a cooling paddle then refrigerate.

Using a cooling paddle to cool hot foods before refrigerating is a recommended practice because it effectively reduces the temperature of the food more quickly and safely. A cooling paddle is typically filled with ice or another cold substance that helps absorb the heat from the food, enabling it to cool down rapidly and prevent the growth of harmful bacteria that can occur if food remains at unsafe temperatures for too long. Temperature control is critical for food safety because pathogenic bacteria can multiply rapidly in the “danger zone,” which is typically between 41°F and 135°F. Cooling food quickly minimizes the time it spends in this zone. By utilizing a cooling paddle, food can be brought down to a safe temperature within a reasonable timeframe, allowing for safe refrigeration afterward. Other methods listed are less effective or unsafe. Leaving food out at room temperature can lead to bacterial growth, while refrigerating hot food immediately without cooling can raise the overall temperature in the refrigerator, potentially putting other foods at risk. Placing food in a hot water bath is also not advisable, as it would keep the food in a temperature range conducive to bacterial growth rather than cooling it adequately.