Which method is part of the standard for cooling cooked foods?

The method of storing in shallow 2" hotel pans is part of the standard for cooling cooked foods because it enhances the cooling process. Shallow pans increase the surface area of the food, allowing it to cool more quickly and effectively. Rapid cooling is essential in preventing the growth of harmful bacteria that can occur when foods sit in the temperature danger zone (between 40°F and 140°F) for too long.

Using shallow containers promotes better airflow around the food, which assists in maintaining a safe temperature. This practice is critical in food safety protocols, as it ensures that the food cools down to safe levels in a timely manner, reducing the risk of foodborne illnesses.

In contrast, the other options do not effectively contribute to safe cooling practices. Deeper containers or tightly covered options would trap heat, potentially leading to slower cooling.