1. A. Cooling of food shall be accomplished by using one or more of the following methods:

   1. 1. placing the food in shallow pans;
   2. 2. separating the food into smaller or thinner portions;
   3. 3. using rapid cooling equipment;
   4. 4. stirring the food in a container placed in an ice water bath;
   5. 5. using containers that facilitate heat transfer;
   6. 6. adding ice as an ingredient;
   7. 7. other approved effective methods.

2. B. Cooked potentially hazardous food shall be cooled:

   1. 1. to 70ºF (21ºC) from 135°F (57ºC) within two hours of cooking or hot holding; and
   2. 2. to 41°F (5°C) from 70°F (21°C) within four hours or less.
3. C. Potentially hazardous food, if prepared from ingredients at ambient temperature, shall be cooled to 41°F (5°C) within four hours following preparation.

Authority Note

AUTHORITY NOTE: Promulgated in accordance with R.S. 40:4.

Historical Note

HISTORICAL NOTE: Promulgated by the Department of Health and Hospitals, Office of Public Health, LR 28:320 (February 2002), amended LR 28:1414 (June 2002), LR 33:849 (May 2007).