1. A. Cooling shall be accomplished in accordance with the time and temperature criteria specified under 2VAC5-585-800 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;^Pf
   2. 2. Separating the food into smaller or thinner portions;^Pf
   3. 3. Using rapid cooling equipment;^Pf
   4. 4. Stirring the food in a container placed in an ice water bath;^Pf
   5. 5. Using containers that facilitate heat transfer;^Pf
   6. 6. Adding ice as an ingredient;^Pf or
   7. 7. Other effective methods.^Pf

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 2VAC5-585-610 A 2, during the cooling period to facilitate heat transfer from the surface of the food.

Statutory Authority

§ 3.2-5121 of the Code of Virginia.

Historical Notes

Derived from Virginia Register Volume 24, Issue 2, eff. October 16, 2007; amended, Virginia Register Volume 32, Issue 22, eff. July 12, 2016.