Which of the following is NOT a proper cooling method for TCS foods?

The option identifying thick-walled containers as a method that is not proper for cooling time/temperature control for safety (TCS) foods is correct. Thick-walled containers tend to retain heat longer than less insulated containers; therefore, they can significantly slow down the cooling process. For food safety, it is essential to cool TCS foods quickly to avoid the growth of harmful bacteria, which thrive in the temperature range between 41°F and 135°F.

The other methods mentioned—the use of shallow pans, rapid cooling equipment, and ice water baths with stirring—are all effective cooling methods. Shallow pans allow for greater surface area exposure, promoting faster heat dissipation. Rapid cooling equipment operates efficiently to bring down temperatures quickly, while an ice water bath that is stirred helps ensure even cooling throughout the food item, facilitating a faster and safer cooling process.