Ontario Food Handler Certification Practice Exam 2025 - Free Food Handler Certification Practice Questions and Study Guide

The appropriate way to cool hot food is by placing it in shallow containers in the refrigerator. This method facilitates quicker and more efficient cooling. Shallow containers allow for a greater surface area and promote faster heat dissipation, which helps reduce the temperature of the food to safe levels within the required time frame. This practice is crucial for preventing the growth of harmful bacteria, which can thrive in the temperature range known as the "danger zone" (between 4°C and 60°C or 40°F and 140°F).

Cooling hot food in a pot in the freezer may seem like an efficient method, but it can lead to uneven cooling and possible freezer burn. Leaving food out at room temperature poses significant health risks, as it allows food to remain in the danger zone for too long, increasing the risk of bacterial growth. Lastly, cooling food in a closed container in the refrigerator could trap heat and humidity, slowing down the cooling process and potentially leading to food safety issues. So, using shallow containers ensures a safe and effective cooling process.