What is the purpose of using shallow pans when cooling food?

Using shallow pans for cooling food is primarily aimed at reducing cooling time. This method increases the surface area of the food that's exposed to cooler air, allowing heat to dissipate more quickly. When food is placed in deep containers, the heat trapped in the center of the food takes longer to escape, which can lead to unsafe temperatures being maintained for extended periods—a scenario that encourages the growth of harmful bacteria.

Cool foods must be brought down to safe temperatures (below 41°F or 5°C) quickly to ensure food safety. By utilizing shallow pans, food can cool more rapidly and effectively, thereby minimizing the risk of foodborne illnesses. This method aligns with food safety guidelines and practices emphasizing the importance of rapid cooling in maintaining the integrity and safety of food.