Which of the following is a safe food service practice?

The practice of putting a large pot of soup into a shallow pan for cooling is considered safe because it promotes rapid cooling, which is essential for food safety. When hot food, like soup, is cooled, it must reach a safe temperature in a timely manner to prevent bacterial growth. By using a shallow pan, the surface area for heat exchange is increased, allowing the soup to cool more quickly than it would in a deep pot. This method helps ensure that the food temperature drops to below 41°F (5°C) within a safe timeframe, preventing the growth of harmful pathogens.

In contrast, thawing chicken in warm water can result in uneven thawing, with the outer layers reaching temperatures that allow bacteria to grow while the inner portions remain frozen. Using a heat lamp to reheat pasta is not recommended, as heat lamps are designed primarily for keeping food warm rather than reheating it safely to the necessary temperatures to kill any bacteria present. Lastly, using the same spoon to add peanuts and granola to ice cream can lead to cross-contamination, introducing potential allergens into the ice cream from one topping to another. Therefore, cooling soup in a shallow pan stands out as the only safe food service practice.