(a) Cooked potentially hazardous food shall be cooled:

1. (1) within two hours, from 135°F (57°C) to 70°F (21°C) or less; and
2. (2) within fours hours, from 70°F (21°C) to 41°F (5°C) or less, or to 45°F (7°C) or less as specified under section 271-2.7 of this Subpart.

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

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; or
7. (7) other effective methods.

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

1. (1) arranged in the equipment to provide maximum heat transfer through the container walls; and
2. (2) loosely covered, or uncovered if protected from overhead contamination during the cooling period to facilitate heat transfer from the surface of the food.