Section 25-A1004. TEMPERATURE AND TIME CONTROL - COOLING METHODS

 

1004.1Cooling shall be accomplished in accordance with the time and temperature criteria specified in § 1003 by using one (1) or more of the following methods based on the type of food being cooled: 

 

(a)Placing the food in shallow pans; Pf

 

(b)Separating the food into smaller or thinner portions; Pf

 

(c)Using rapid cooling equipment; Pf

 

(d)Stirring the food in a container placed in an ice water bath; Pf

 

(e)Using containers that facilitate heat transfer; Pf

 

(f)Adding ice as an ingredient; Pf  or

 

(g)Other effective methods. Pf

 

1004.2When placed in cooling or cold holding equipment, food containers in which food is being cooled shall be: 

(a)Arranged in the equipment to provide maximum heat transfer through the  container walls; and

 

(b)Loosely covered or uncovered if protected from overhead contamination  as specified in § 816.1(b), during the cooling period to facilitate heat  transfer from the surface of the food. 

 

authority

Sections 4 and 10 of An Act Relating to the adulteration of foods and drugs in the District of Columbia, approved February 17, 1898 (30 Stat. 246: D.C. Official Code §§ 48-104 and 48-110 (2009 Repl.)); Section 7 of An Act Making Appropriations to provide for the expenses for the government of the District of Columbia for the fiscal year ending June thirtieth, nineteen hundred and three, and for other purposes (32 Stat.627: D.C. Official Code § 47-2834(a)(1), (a)(2), and (b) (2005 Repl.)); and Mayor’s Order 2002-103, dated June 18, 2002 and Mayor’s Order 98-139, dated August 20, 1998.

source

Final Rulemaking published at 50 DCR 4394 (June 6, 2003), incorporating by reference the text of Proposed Rulemaking published at 49 DCR 6184, 6248 (July 5, 2002); as amended by Final Rulemaking published at 59 DCR 13690 (November 30, 2012).