6. Below is a list of food-cooling practices that you have observed during an
inspection of a food service facility. Rate the practice as acceptable or not acceptable
by entering satisfactory or unsatisfactory in the space below each statement. Indicate
the reason for your rating.
a. Personnel used large containers to cool a meat sauce; the containers are about
7 inches deep.
b. Before placing cooked beef in a container, personnel cut the beef into smaller
c. Personnel filled the top rack, the middle rack, and part of the bottom rack of a
refrigeration unit with containers of hot vegetables. The refrigerator has 3 racks.
d. Personnel placed hot soup in 'a container, stirred the soup for awhile, and then
immediately placed the soup in a refrigeration unit.
7. Frozen foods should never be thawed at _________________________; instead,
food service personnel should use one of the following methods: