Which of the following is a rule used when cooling potentially hazardous foods (PHFs)?

The practice of portioning food in shallow pans or small containers is a critical rule when it comes to cooling potentially hazardous foods (PHFs). This method facilitates rapid cooling by increasing the surface area of the food, allowing heat to dissipate more quickly, which helps keep the food out of the temperature danger zone (between 40°F and 140°F) where bacteria can thrive.

Using shallow pans or smaller containers ensures that the food cools evenly and thoroughly, reducing the risk of foodborne illnesses. It's essential for food service operations to adhere to this guideline to maintain food safety standards and protect consumer health.

The other methods listed may not support effective cooling. For example, wrapping food tightly in foil can trap heat and moisture, hindering the cooling process. Reheating in a microwave does not apply directly to the cooling process, and storing food in a hot water bath keeps it at a warm temperature rather than cooling it. Therefore, portioning food in shallow pans or small containers is the best practice for cooling PHFs safely and effectively.