WAC 246-215-03520. Temperature and time control — Cooling methods (FDA Food Code 3-501.15)

(1) Cooling must be accomplished in accordance with the time and temperature requirements specified under WAC 246-215-03515 by using one or more of the following methods based on the type of food being cooled: (a) Placing the food in shallow pans; (b) Separating the food into smaller or thinner portions; (c) Using rapid cooling equipment ; (d) Stirring the food in a container placed in an ice water bath; (e) Using containers that facilitate heat transfer; (f) Adding ice as an ingredient; or (g) Other effective methods. (2) When placed in cooling or cold holding equipment , food containers in which food is being cooled must be: (a) Arranged in the equipment to provide maximum heat transfer through the container walls; and (b) Uncovered and protected from overhead contamination as specified under WAC 246-215-03351 (1), during the cooling period to facilitate heat transfer from the surface of the food ; or (c) Loosely covered if using the cooling methods in WAC 246-215-03515 (2).