D.C. Mun. Regs. tit. 25, r. 25-A1004

Current through Register Vol. 71, No. 52, December 27, 2024

Rule 25-A1004 - TEMPERATURE AND TIME CONTROL - COOLING METHODS

1004.1

Cooling shall be accomplished in accordance with the time and temperature criteria specified in § 1003 by using one (1) or more of the following methods based on the type of food being cooled:

(a) Placing the food in shallow pans; ^Pf

(b) Separating the food into smaller or thinner portions; ^Pf

(c) Using rapid cooling equipment; ^Pf

(d) Stirring the food in a container placed in an ice water bath; ^Pf

(e) Using containers that facilitate heat transfer; ^Pf

(f) Adding ice as an ingredient; ^Pf or

(g) Other effective methods. ^Pf

1004.2

When placed in cooling or cold holding equipment, food containers in which food is being cooled shall be:

(a) Arranged in the equipment to provide maximum heat transfer through the container walls; and

(b) Loosely covered or uncovered if protected from overhead contamination as specified in § 816.1(b), during the cooling period to facilitate heat transfer from the surface of the food.

D.C. Mun. Regs. tit. 25, r. 25-A1004

Final Rulemaking published at 50 DCR 4394 (June 6, 2003); as amended by Final Rulemaking published at 59 DCR 13690 (November 30, 2012)

Authority: Sections 4 and 10 of An Act Relating to the adulteration of foods and drugs in the District of Columbia, approved February 17, 1898 (30 Stat. 246: D.C. Official Code §§ 48-104 and 48-110 (2009 Repl.)); Section 7 of An Act Making Appropriations to provide for the expenses for the government of the District of Columbia for the fiscal year ending June thirtieth, nineteen hundred and three, and for other purposes (32 Stat.627: D.C. Official Code § 47-2834(a)(1), (a)(2), and (b) (2005 Repl.)); and Mayor's Order 2002-103, dated June 18, 2002 and Mayor's Order 98-139, dated August 20, 1998.