What is a critical step when preparing food in bulk?

Dividing food into smaller portions for quick cooling is a critical step when preparing food in bulk because it helps to ensure that the food cools down to safe temperatures quickly. This practice is essential for preventing the growth of bacteria, which can occur when food is allowed to remain at unsafe temperatures for extended periods. When food is left to cool in large volumes, the heat can take a long time to dissipate, creating an ideal environment for harmful microbes to thrive. By portioning the food into smaller containers, the surface area is increased, and heat is released more rapidly, facilitating a safer cooling process and minimizing the risk of foodborne illness. This method aligns with food safety best practices, ensuring that the prepared food can be stored, served, or consumed safely.