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Frequency and Percent of Restaurants That Consistently Used Recommended Methods to Facilitate Rapid Cooling (N = 351)
| Cooling Method Used | # | % |
|---|---|---|
| Ambient refrigeration temperature ≤41 °F | 282 | 80.3 |
| Unstacked containers | 279 | 79.5 |
| Space between containers | 254 | 72.4 |
| Ventilated food | 210 | 59.8 |
| Shallow food depth (≤3 in.) | 172 | 49.0 |
| All recommended methods | 64 | 18.2 |
