410 IAC 7-26-212 Cooling methods

Sec. 212. (a) Cooling methods shall be conducted under the time and temperature criteria specified under section 211 of this rule by using at least one (1) of the following methods based on the type of food being cooled: (1) Placing the food in shallow pans. (2) Separating the food into smaller or thinner portions. (3) Using rapid cooling equipment. (4) Stirring the food in a container placed in an ice water bath. (5) Using containers that facilitate heat transfer. (6) Adding ice as an ingredient. (7) Other effective methods. (b) When placed in cooling or cold holding equipment, food containers in which food is being cooled must be: (1) arranged in the equipment to provide maximum heat transfer through the container walls; and (2) loosely covered, or uncovered if protected from overhead contamination as specified under section 189(a)(2) of this rule, during the cooling period to facilitate heat transfer from the surface of the food. (c) For purposes of this section, a violation of subsection (a) is a PF item. (d) For purposes of this section, a violation of subsection (b) is a core item.