Which of the following is NOT a safe method for cooling foods?

Thawing food at room temperature is not a safe method for cooling foods because it allows the food to remain in the temperature danger zone (between 40°F and 140°F), where bacteria can multiply rapidly. When food is left at room temperature, it increases the risk of foodborne illness due to the growth of pathogens.

In contrast, safe cooling methods such as using an ice bath, chill sticks or paddles, and small batch cooling are effective because they promote rapid cooling. An ice bath rapidly lowers the temperature of food by immersing it in ice and water, reducing the risk of bacterial growth. Chill sticks or paddles help in cooling food quickly by being inserted into the food or the liquid, functioning similarly to ice. Small batch cooling involves dividing larger quantities of food into smaller portions to promote quicker cooling. These methods are effective in ensuring that food cools rapidly and safely, thereby minimizing the risk of foodborne illness.