What is the correct method for cooling food to ensure safety?

The chosen response emphasizes the importance of utilizing shallow containers and cooling food promptly to ensure food safety. This method is effective because it maximizes the surface area of the food that's exposed to cooler air, allowing it to cool down much more quickly. Rapid cooling is crucial in preventing the growth of harmful bacteria, which can proliferate in the "danger zone" between 40°F and 140°F.

Using shallow containers ensures that food is spread out rather than packed in thick layers, which can trap heat and slow the cooling process. Additionally, cooling food promptly minimizes the time it spends in the danger zone, significantly reducing the risk of foodborne illness.

The other options involve methods that are not safe. Leaving food out at room temperature allows it to remain in the danger zone for too long, increasing the risk of bacterial growth. Cooling food in the refrigerator without covering can expose it to contamination and will not efficiently remove heat from hot food. Storing food in large containers may lead to uneven cooling and can significantly delay the cooling process, allowing bacteria to thrive.