{"data":{"id":"us-va/12vac5-421-810","jurisdiction":"us-va","citation":"12VAC5-421-810","heading":"Cooling methods","body":"A. Cooling shall be accomplished in accordance with the time and temperature criteria specified under 12VAC5-421-800 by using one or more of the following methods based on the type of food being cooled:\n\n1. Placing the food in shallow pans;Pf\n\n2. Separating the food into smaller or thinner portions;Pf\n\n3. Using rapid cooling equipment;Pf\n\n4. Stirring the food in a container placed in an ice water bath;Pf\n\n5. Using containers that facilitate heat transfer;Pf\n\n6. Adding ice as an ingredient;Pf or\n\n7. Other effective methods.Pf\n\nB. When placed in cooling or cold holding equipment, food containers in which food is being cooled shall be:\n\n1. Arranged in the equipment to provide maximum heat transfer through the container walls; and\n\n2. Loosely covered, or uncovered if protected from overhead contamination as specified under 12VAC5-421-610 A 2, during the cooling period to facilitate heat transfer from the surface of the food.","path":["Title 12. Health","Agency 5. Department of Health","Chapter 421. Food Regulations","Part III. Food","Article 5. Limitation of Growth of Organisms of Public Health Concern"],"source_url":"https://law.lis.virginia.gov/admincode/title12/agency5/chapter421/section810/","current_through":"2026 Regular Session (effective July 1, 2026)","vintage":"","retrieved_at":"2026-09-14T04:50:14Z","sha256":"423cd0c3b4b290d00ebb11fc698f3d68d687670c2cfdc1e58fc72ed59cc4ebe9","source_id":"us-va-vac","stale":false,"prev":"us-va/12vac5-421-800","next":"us-va/12vac5-421-820"},"notice":"GroundRules: Original legal text. Not legal advice."}