Which of the following is a safe food practice?

Cooling cooked meat rapidly for storing is a safe food practice because it prevents the growth of harmful bacteria. When food is left at room temperature for extended periods, it enters the "danger zone" (between 40°F and 140°F), where bacteria can multiply quickly. To ensure safety, cooked meat should be cooled to a safe temperature (below 40°F) as quickly as possible, often within two hours. This can be accomplished through methods such as placing the meat in shallow containers or using ice baths.

Adopting this practice significantly reduces the risk of foodborne illness and ensures that the meat can be stored safely for later consumption. Safe cooling practices are an essential part of food safety guidelines and help maintain the quality and safety of food products.