Which method helps foods needing refrigeration reach the maximum internal temperature quickly?

Limiting the depth of the food to four inches or less is key for ensuring that foods needing refrigeration reach the maximum internal temperature quickly. When food is stored in shallow containers, it increases the surface area exposed to cooler temperatures, which facilitates faster cooling. This method reduces the thermal mass of the food, allowing for quicker heat transfer and uniform cooling throughout the product.

In contrast, deep containers can create pockets of warmth that result in uneven cooling, which can create a food safety risk as bacteria thrive in temperatures within the danger zone. The other options do not effectively promote rapid cooling. For example, leaving food uncovered may not aid in cooling efficiency and can increase contamination risks, while using stacked containers can impede airflow, leading to slower cooling. Microwaving before cooling does not provide a consistent method for rapid cooling and may not be suitable for all food types.