Utah Food Safety Practice Test

Which of the following is a method to cool food quickly?

1. Cooling it in an oven.

2. Placing it in an ice bath then refrigerating.

3. Covering it and leaving it out overnight.

4. Cooling it in a closed container.

The correct answer is: Placing it in an ice bath then refrigerating.

Placing food in an ice bath is an effective method for quickly cooling it down, which is essential for food safety. This technique involves submerging the food item in a container filled with ice and water. The ice bath facilitates rapid heat transfer away from the food, lowering its temperature more quickly than simply refrigerating it would. Rapid cooling helps to minimize the time that food spends in the temperature danger zone, which is between 41°F and 135°F, where harmful bacteria can multiply rapidly. Using an ice bath works particularly well for larger volumes of hot food, as the direct contact with ice ensures that heat is effectively drawn away. Once the food has cooled to a safe temperature, it can then be transferred to the refrigerator for further storage, ensuring safety and quality.