Which practice will most likely cause a batch of hot rice to FAIL its cooling time limits?
a.Leaving the rice in one deep, tightly covered container in the walk-in cooler
b.Dividing the rice into 2-inch-deep portions before moving it to the cooler
c.Stirring the hot rice with a frozen ice paddle before panning it shallow
d.Spreading the rice in shallow, uncovered pans on an open speed rack in the walk-in
Explanation
Deep containers insulate the center of the food, and a tight cover traps heat and steam, so the rice would stay in the danger zone far past the 2-hour and 6-hour limits. The other three choices are approved ways to speed cooling: cooling food should be portioned shallow, stirred or ice-paddled, and left loosely covered or uncovered, protected from contamination, until it reaches 41°F.
Law Reference: FDA Food Code §3-501.15Practice all 500 questions free — no signup required.
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