Minnesota Administrative Rules

4626.0390 COOLING METHODS. 3-501.15

A.

Cooling must be accomplished according to the time and temperature criteria in part 4626.0385 by using one or more of the following methods based on the type of food being cooled:

(1)

placing the food in shallow pans;_P2

(2)

separating the food into smaller or thinner portions;_P2

(3)

using rapid cooling equipment;_P2

(4)

stirring the food in a container placed in an ice water bath;_P2

(5)

using containers that facilitate heat transfer;_P2

(6)

adding ice as an ingredient;_P2 or

(7)

other effective methods._P2

B.

When placed in cooling or cold holding equipment, food containers in which food is being cooled must 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 part 4626.0300, item A, subitem (2), during the cooling period to facilitate heat transfer from the surface of the food.

Statutory Authority:

MS s 31.101; 31.11; 144.05; 144.07; 144.08; 144.12; 157.011

History:

23 SR 519; 43 SR 295

Published Electronically:

January 2, 2019