GroundRules
2VAC5-585-810: Cooling methods
Where this section sits in the code
- Title 2. Agriculture
- Agency 5. Department of Agriculture And Consumer Services
- Chapter 585. Retail Food Establishment Regulations
- Part III. Food
- Article 5. Limitation of Growth of Organisms of Public Health Concern
A. Cooling shall be accomplished in accordance with the time and temperature criteria specified under 2VAC5-585-800 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;Pf or
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 under 2VAC5-585-610 A 2, during the cooling period to facilitate heat transfer from the surface of the food.
Collected 2026-09-14T04:45:00Z. Source file · JSON