SECTION 310:257-5-58. Cooling methods

(a)   Cooling shall be accomplished in accordance with the time and temperature criteria specified under OAC 310:257-5-57 by using one or more 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; or

(7)   Other effective methods.

(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 under OAC 310:257-5-37(a)(2), during the cooling period to facilitate heat transfer from the surface of the food.

[Source: Added at 23 Ok Reg 2358, eff 6-25-06]