Which of the following is NOT a safe method for cooling foods?

Placing food in a container at room temperature is not a safe method for cooling foods because it allows the food to remain in the temperature danger zone, which is between 41°F and 135°F. Within this range, bacteria can multiply rapidly, potentially leading to foodborne illnesses. Safe cooling methods, such as ice baths, small batch cooling, and the use of chill sticks or paddles, actively facilitate the decrease in temperature of food items to minimize the risk of bacterial growth.

For instance, an ice bath involves placing the food in a sink filled with ice and water, which significantly accelerates the cooling process. Small batch cooling allows for better air circulation and faster cooling when smaller portions of food are cooled. Chill sticks or paddles are designed to conduct heat away from food quickly, helping to lower temperatures efficiently. All these methods promote food safety by ensuring that foods cool down promptly and stay out of the danger zone.