What is the maximum depth for shallow pans used to cool food?

The maximum depth for shallow pans used to cool food is 2 inches. This specification is crucial in food safety practices because it ensures that food cools uniformly and quickly enough to reduce the risk of bacterial growth. Cooling food too slowly can allow pathogens to proliferate, potentially leading to foodborne illnesses.

Shallow pans help maximize surface area, which in turn facilitates faster heat transfer away from the food. When food is placed in deeper pans, it can trap heat, causing it to cool more slowly and creating a favorable environment for bacteria. Therefore, to promote rapid cooling and safe handling of food, the recommendation is to utilize shallow pans with a maximum depth of 2 inches.