12VAC5-421-810. Cooling methods.
A. Cooling shall be accomplished in accordance with the time and temperature criteria specified under 12VAC5-421-800 by using one or more of the following methods based on the type of food being cooled:
1. Placing the food in shallow pans;Pf
2. Separating the food into smaller or thinner portions;Pf
3. Using rapid cooling equipment;Pf
4. Stirring the food in a container placed in an ice water bath;Pf
5. Using containers that facilitate heat transfer;Pf
6. Adding ice as an ingredient;Pf or
7. Other effective methods.Pf
B. When placed in cooling or cold holding equipment, food containers in which food is being cooled shall be:
1. Arranged in the equipment to provide maximum heat transfer through the container walls; and
2. Loosely covered, or uncovered if protected from overhead contamination as specified under 12VAC5-421-610 A 2, during the cooling period to facilitate heat transfer from the surface of the food.
Statutory Authority
§§ 35.1-11 and 35.1-14 of the Code of Virginia.
Historical Notes
Derived from Virginia Register Volume 18, Issue 10, eff. March 1, 2002; amended, Virginia Register Volume 32, Issue 22, eff. July 12, 2016.