What is the proper way to cool hot TCS food quickly?

The proper way to cool hot Time/Temperature Control for Safety (TCS) food quickly is to store it in shallow containers. This method is effective because shallow containers increase the surface area of the food, allowing heat to dissipate more rapidly. When food is placed in a shallow container, air can circulate more easily around the food, promoting faster cooling and reducing the risk of harmful bacteria growth, which can occur if food remains in the temperature danger zone (between 41°F and 135°F) for too long.

Leaving hot food at room temperature is not safe as it prolongs the time that food is at risky temperatures, increasing the likelihood of bacterial growth. Filling a sink with ice water can be effective but requires care to ensure that the food does not come into contact with the water, which could lead to contamination. Putting hot food directly into the refrigerator can cause the temperature of the refrigerator to rise, potentially compromising the safety of other foods stored inside. Thus, using shallow containers is the most efficient and safest method for cooling hot TCS food quickly.