To accelerate cooling, sandwich and salad mixtures should be placed in pans not deeper than how many inches?

To effectively accelerate the cooling of sandwich and salad mixtures, it is crucial to prioritize shallow pans. The optimal depth for these mixtures is no more than 3 inches. Shallow pans increase the surface area exposed to cooler air, which facilitates faster heat transfer away from the food. Consequently, this helps to bring down the temperatures quickly and minimize the risk of bacterial growth, as food should ideally pass through the temperature danger zone of 41°F to 135°F as rapidly as possible.

Pans deeper than 3 inches would slow the cooling process, making it harder to reach safe temperatures in a timely manner. Thus, placing these mixtures in pans not deeper than 3 inches is a vital practice in food safety to maintain the quality and safety of the food being prepared and served.