Section 3-501.15 - Cooling Methods(A) Cooling shall be accomplished in accordance with the time and temperature criteria specified under § 3-501.14 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 Subparagraph 3-305.11 (A) (2), during the cooling period to facilitate heat transfer from the surface of the FOOD.Wis. Admin. Code Department of Agriculture, Trade and Consumer Protection § 3-501.15
Adopted by,Register April 2015 No. 712, eff.5/1/2015.Amended by, Register August 2016 No. 728, eff. 9/1/2016.Adopted by, Register July 2020 No. 775, eff. 8/1/2020