Section 246-215-03520. Temperature and time control—Cooling methods (2009 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) Loosely covered, or uncovered if using the alternative cooling provisions in WAC 246-215-03515 (1)(c) and if protected from overhead contamination as specified under WAC 246-215-03351 (1)(b), during the cooling period to facilitate heat transfer from the surface of the FOOD.

[Statutory Authority: RCW 43.20.050 and 43.20.145. WSR 13-03-109, § 246-215-03520, filed 1/17/13, effective 5/1/13.]

RCW 43.20.050 and 43.20.145. WSR 13-03-109, § 246-215-03520, filed 1/17/13, effective 5/1/13.

Rules

246-215-03515,246-215-03515,246-215-03351,