§ 46.384. Potentially hazardous food: cooling.

 (a)  Cooling cooked potentially hazardous food. Cooked potentially hazardous food shall be cooled as follows:

   (1)  Within 2 hours, from 58°C (135°F) to 21°C (70°F).

   (2)  Within 6 hours, from 58°C (135°F) to 5°C (41°F) or less, or to 7°C (45°F) as specified in §  46.385(a)(3) (relating to potentially hazardous food: hot and cold holding).

 (b)  Cooling potentially hazardous food prepared from ingredients at ambient temperature. Potentially hazardous food shall be cooled within 4 hours to 5°C (41°F) or less, or to 7°C (45°F) as specified in §  46.385(a)(3) if prepared from ingredients at ambient temperature, such as reconstituted foods and canned tuna.

 (c)  Cooling methods. Cooling shall be accomplished in accordance with the time and temperature criteria specified in subsection (a) by using one or more of the following methods, based on the type of food being cooled:

   (1)  Placing the food in shallow pans.

   (2)  Separating the food into smaller or thinner portions.

   (3)  Using rapid cooling equipment.

   (4)  Stirring the food in a container placed in an ice water bath.

   (5)  Using containers that facilitate heat transfer.

   (6)  Adding ice as an ingredient.

   (7)  Other effective methods.

 (d)  Food containers in which food is cooled. When placed in cooling or cold holding equipment, food containers in which food is being cooled shall be both of the following:

   (1)  Arranged in the equipment to provide maximum heat transfer through the container walls.

   (2)  Loosely covered, or uncovered if protected from overhead contamination as specified in §  46.321(a)(2) (relating to food storage), during the cooling period to facilitate heat transfer from the surface of the food.

   This section cited in 7 Pa. Code §  46.3 (relating to definitions); 7 Pa. Code §  46.281 (relating to preventing contamination of packaged and unpackaged food: separation, packaging and segregation); and 7 Pa. Code §  46.385 (relating to potentially hazardous food: hot and cold holding).