Which of the following statements about food safety is true?

The statement regarding hot food needing to be cooled rapidly is accurate and reflects an important food safety practice. Rapid cooling is crucial to prevent foodborne illnesses, as food must pass through the danger zone—a temperature range between 41°F and 135°F—quickly. This is where bacteria can multiply rapidly. By cooling hot food quickly, it reduces the time it spends within this dangerous temperature zone, thereby minimizing the risk of bacterial growth and contamination.

Maintaining proper cooling practices, such as dividing large portions into smaller containers or using ice baths, is vital for ensuring both food safety and quality. This practice aligns with guidelines provided by health organizations, which promote rapid cooling methods to protect consumers' health and ensure food is safe to eat.