Section 246-215-03520 - Temperature and time control-Cooling methods (FDA Food Code 3-501.15)(1) Cooling must be accomplished in accordance with the time and temperature requirements specified under WAC 246-215-03515 by using one or more of the following methods based on the type of FOOD being cooled: (a) Placing the FOOD in shallow pans;(b) Separating the FOOD into smaller or thinner portions;(c) Using rapid cooling EQUIPMENT;(d) Stirring the FOOD in a container placed in an ice water bath;(e) Using containers that facilitate heat transfer;(f) Adding ice as an ingredient; or(g) Other effective methods.(2) When placed in cooling or cold holding EQUIPMENT, FOOD containers in which FOOD is being cooled must be: (a) Arranged in the EQUIPMENT to provide maximum heat transfer through the container walls; and(b) Uncovered and protected from overhead contamination as specified under WAC 246-215-03351(1), during the cooling period to facilitate heat transfer from the surface of the FOOD; or(c) Loosely covered if using the cooling methods in WAC 246-215-03515(2).Wash. Admin. Code § 246-215-03520
Amended by WSR 21-01-122, Filed 12/15/2020, effective 1/15/2021Statutory Authority: RCW 43.20.050 and 43.20.145. 13-03-109, § 246-215-03520, filed 1/17/13, effective 5/1/13.