Which of the following is a recommended practice for cooling food?

Using shallow containers for cooling food is the recommended practice because it significantly enhances the cooling process. When food is placed in shallow containers, it has a larger surface area exposed to cooler air, which allows heat to dissipate more rapidly. This helps to bring the temperature of the food down safely, reducing the risk of bacterial growth, which can occur if food is held at temperatures between 40°F and 140°F for too long.

The other practices mentioned could pose safety risks. Allowing food to cool gradually in a warm area does not effectively lower the temperature, leaving it in a danger zone where pathogens can thrive. Placing hot food directly in the refrigerator can raise the overall temperature inside the fridge, affecting the safety of other stored items. Leaving food at room temperature for extended periods allows bacteria to multiply quickly, leading to foodborne illnesses. Therefore, using shallow containers is the safest and most effective method for cooling food.