Which of the following procedures is NOT an effective rapid cooling technique?

The procedure of placing food on the counter overnight is not considered an effective rapid cooling technique because it allows food to remain in the temperature danger zone—typically between 41°F and 135°F—where harmful bacteria can multiply rapidly. Rapid cooling methods are designed to lower food temperatures quickly to prevent the growth of these pathogens. Effective cooling techniques include using an ice water bath, which rapidly cools the food by immersing it in ice and water; dividing food into smaller portions, which exposes more surface area to cooler temperatures; and using blast chillers, which can significantly reduce the temperature of food very quickly and safely. These methods promote rapid cooling, thus ensuring food safety and minimizing the risk of foodborne illness.