What is a key factor in ensuring the safety of food during cooling?

A key factor in ensuring the safety of food during cooling is that cooling should not exceed a total of six hours. This timeframe is critical because it helps to minimize the time food spends in the temperature danger zone, which is between 41°F and 135°F (5°C and 57°C). During this period, harmful bacteria can grow rapidly, increasing the risk of foodborne illness. By ensuring that food is cooled within six hours, food handlers can significantly reduce the potential for bacterial growth and ensure that food remains safe for consumption.

The other answer choices do not align with best practices for food safety. For instance, cooling food immediately after serving does not take into account the need for proper monitoring of temperature and may lead to unsafe cooling practices if not done carefully. Cooling food only in the consumer's presence is impractical for food establishments and does not address cooling guidelines effectively. Lastly, cooling food only at room temperature is dangerous, as it allows food to remain within the danger zone for too long, promoting bacterial growth.