Michigan Food Safety Management Practice Test

What is a common practice to safely cool large quantities of food?

1. Letting it sit on the counter

2. Dividing it into smaller portions

3. Stirring continuously

4. Covering it with plastic wrap

The correct answer is: Dividing it into smaller portions

Dividing large quantities of food into smaller portions is a widely recognized safe cooling practice. This method allows for heat to dissipate more rapidly, which is important in reducing the time that food spends in the temperature danger zone (40°F to 140°F). When food is left in large quantities, it can take a long time to cool down to safe temperatures, increasing the risk of bacterial growth. By breaking the food down into smaller containers, each portion can cool more quickly, promoting food safety and preventing foodborne illness. Smaller amounts of food also allow for better airflow around the food, which aids in the cooling process. Other methods like stirring continuously or covering food with plastic wrap may not significantly enhance the cooling rate as effectively as dividing food into smaller portions. Additionally, letting food sit out on the counter can easily lead to temperatures that allow harmful bacteria to thrive, making it an unsafe practice.