Minnesota Administrative Rules
Agency 144 - Health Department
Chapter 4626 - FOOD CODE; FOOD MANAGERS
DESTROYING ORGANISMS
Part 4626.0390 - COOLING METHODS. 3-501.15
Universal Citation: MN Rules 4626.0390
Current through Register Vol. 49, No. 13, September 23, 2024
A. Cooling must be accomplished according to the time and temperature criteria speed 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; 144.08; 144.12; 157.011
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