1. (a) Rapid cooling of products shall be accomplished by one or more of the following methods:

   1. (1) Placing the product in shallow, heat-conducting pans.
   2. (2) Separating the food into smaller or thinner portions.
   3. (3) Using rapid-cooling equipment.
   4. (4) Using containers that facilitate heat transfer.
   5. (5) Utilizing other effective means that have been approved by the Department.

2. (b) When product is placed in cooling or cold-holding equipment, containers in which the product is being cooled shall be:

   1. (1) Arranged in the equipment, to the extent practicable, to provide maximum heat transfer through the container walls.
   2. (2) Loosely covered, or uncovered if protected from overhead contamination, to facilitate heat transfer from the surface of the food.

Note: Authority cited: Sections 407, 18693, 18735, 18960, 18961 and 19014, Food and Agricultural Code. Reference: Sections 18732, 18950, 18972, 19012 and 19014, Food and Agricultural Code.

History

1. New section filed 5-31-2007; operative 6-30-2007 (Register 2007, No. 22).