What is the maximum amount of food that can be cooked at a time to allow safe cooling?

The maximum amount of food that can be cooked at a time to allow safe cooling is set to prevent foodborne illness caused by improper cooling methods. When food is cooled, it must pass through the "danger zone" between 41°F and 135°F as quickly as possible. Cooking food in batches that are no more than 2 inches deep helps ensure that the heat can dissipate quickly and allows the food to cool evenly.

If food is deeper than 2 inches, it can take longer to cool down adequately, increasing the risk of bacteria multiplying during the cooling process. This practice aligns with food safety guidelines to promote safe handling and storage of perishable items after cooking. In contrast, options that suggest greater depths would not prioritize rapid cooling and could compromise food safety by allowing the food to remain at unsafe temperatures for extended periods.