New York City Food Protection Practice Test

When using shallow cooling pans, what is the recommended product depth for best results?

1. 1 inch

2. 2 inches

3. 1 to 2 inches

4. 3 to 4 inches

The correct answer is: 1 to 2 inches

Using shallow cooling pans is an effective method for cooling food quickly and safely. The recommended product depth of 1 to 2 inches is optimal for achieving the best results in the cooling process. When food is spread out in a shallow layer, it allows for greater surface area exposure to cold air, which significantly enhances heat transfer. This rapid cooling helps to prevent the growth of bacteria, as food should ideally be brought down to safe temperatures quickly to minimize the time it spends in the temperature danger zone (40°F to 140°F). If food is too deep, such as in a 3 to 4-inch layer, it may not cool adequately and quickly, thus increasing the risk of foodborne illness. On the other hand, a depth less than 1 inch might not be practical for many types of foods, as it may not hold enough volume at once for serving or storage. Thus, for effective and safe cooling using shallow cooling pans, maintaining a product depth of 1 to 2 inches maximizes cooling efficiency and food safety.