Which of the following is an acceptable method for cooling hot TCS food before storage?

Cooling hot TCS (Time/Temperature Control for Safety) food quickly and safely is crucial to prevent the growth of harmful bacteria. Utilizing an ice water bath is an effective method for cooling hot TCS food because it allows the food to drop in temperature quickly and evenly. The ice water absorbs heat from the food, thus helping it reach a safe temperature in a timely manner. This method facilitates rapid cooling and helps ensure that the food spends as little time in the temperature danger zone (between 41°F and 135°F) as possible.

In contrast, cooling food in a shallow pan at room temperature is not advisable as it may leave the food within the danger zone for too long, increasing the risk of bacterial growth. Using running water at high temperatures also poses a concern because the food remains in unsafe temperature ranges that could promote bacteria growth. Finally, cooling food in the refrigerator overnight is generally not appropriate unless the food has first been cooled rapidly. Placing hot food directly into the refrigerator can raise the temperature inside the appliance, potentially compromising the safety of other items stored there. Therefore, the ice water bath is the best method among the options provided for ensuring safe cooling of hot TCS foods.