S.C. Code Regs. 3-501.15. Cooling Methods

(A) Cooling shall be accomplished in accordance with the time and temperature criteria specified under 3-501.14 by using one or more of the following methods based on the type of food being cooled: (1) Placing the food in shallow pans; Pf (2) Separating the food into smaller or thinner portions; Pf (3) Using rapid cooling equipment; Pf (4) Stirring the food in a container placed in an ice water bath; Pf (5) Using containers that facilitate heat transfer; Pf (6) Adding ice as an ingredient; or Pf (7) Other effective methods. Pf (B) When placed in cooling or cold holding equipment, food containers in which food is being cooled shall 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 in 3-305.11(A)(2) during the cooling period to facilitate heat transfer from the surface of the food.