What is the preferred method to ensure TCS foods cool rapidly in a holding unit?

The preferred method to ensure Time/Temperature Control for Safety (TCS) foods cool rapidly in a holding unit involves placing them loosely covered or uncovered. This approach allows for better air circulation around the food, which facilitates heat loss and promotes quicker cooling. Ensuring rapid cooling is vital to prevent the growth of harmful bacteria, which can thrive in the temperature danger zone (between 41°F and 135°F).

Covering food tightly can trap heat and moisture, which slows down the cooling process. Similarly, stacking food tightly on shelves limits airflow, further delaying cooling. Storing food under heat lamps is counterproductive for cooling, as it maintains a higher temperature rather than facilitating the cooling process. Therefore, loosely covering or leaving TCS foods uncovered is the optimal method for ensuring they cool down swiftly and safely.