LAC 51:XXIII.1311. Cooling [formerly paragraph 22:09-6]

A. Cooling of food shall be accomplished by using one or more of the following methods: 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 approved effective methods. B. Cooked potentially hazardous food shall be cooled: 1. to 70ºF (21ºC) from 135°F (57ºC) within two hours of cooking or hot holding; and 2. to 41°F (5°C) from 70°F (21°C) within four hours or less. C. Potentially hazardous food, if prepared from ingredients at ambient temperature, shall be cooled to 41°F (5°C) within four hours following preparation.