What is the first action to take for cold-pack "chilled" rotisseries after removing them from the oven?

The first action to take for cold-pack "chilled" rotisseries after removing them from the oven is to immediately put them in the cooler. This practice is critical for food safety. When rotisseries are cooked, they reach high temperatures, and as they begin to cool, they enter a temperature "danger zone" that can encourage the growth of harmful bacteria if left at room temperature for too long. By placing the rotisseries directly into the cooler, their temperature is rapidly reduced, minimizing the risk of foodborne illness.

Keeping food at safe temperatures is a key responsibility in deli management, ensuring that products remain fresh and safe for customers. Other options, such as allowing them to cool at room temperature, could lead to unsafe conditions, while wrapping in aluminum foil may not quickly address the temperature concern. Furthermore, placing rotisseries in the warm holding area would not be appropriate if the goal is to cool them down for chilled storage. Therefore, the immediate action of putting them in the cooler is the best practice for maintaining food safety and quality.