1. (a) Cooling shall be accomplished in accordance with the time and temperature criteria specified under OAC 310:257-5-57 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.

2. (b) 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 as specified under OAC 310:257-5-37(a)(2), during the cooling period to facilitate heat transfer from the surface of the food.

Added at 23 Ok Reg 2358, eff 6-25-06