.11 Food Preparation — Cooling and Reheating of Potentially Hazardous Foods.

The person-in-charge shall ensure that:

A. Except as specified in Regulation .06B(8) of this chapter, a:

(1) Potentially hazardous cooked food's internal temperature is cooled from 135F to 70F within 2 hours and from 70F to 41F or less within an additional 4 hours; and

(2) Ready-to-eat potentially hazardous food for cold service, such as reconstituted foods, salads, and canned meat, are cooled to an internal temperature of 41F within 4 hours;

B. Cooling of potentially hazardous food is accomplished using one or a combination of the following methods:

(1) Refrigerate in shallow pans with food not over 3 inches deep;

(2) Reduce food mass by separating foods into smaller or thinner portions;

(3) Use rapid cooling equipment;

(4) Use ice water baths combined with frequent stirring;

(5) Use containers that facilitate heat transfer;

(6) Add ice made from potable water as an ingredient;

(7) Refrigerate loosely covered or allow the food to remain uncovered until cooled if the food is protected from overhead contamination; or

(8) Another effective method acceptable to the approving authority based on applicable state and local laws, regulations, and ordinances; and

C. Potentially hazardous food is reheated:

(1) Within 2 hours to a minimum internal temperature of 165F for 15 seconds for food that is cooked, cooled, and refrigerated before being placed into hot food holding equipment;

(2) Within 2 hours to a minimum internal temperature of 135F for ready-to-eat food taken from a commercially processed, hermetically sealed container or from an intact package from a food processing plant that is inspected by a food regulatory authority for hot holding;

(3) Using the same time and temperature conditions specified in Regulation .10A of this chapter for initial cooking for remaining unsliced portions of roasts for hot holding; and

(4) Within 2 hours or less, to a minimum internal temperature of 165F for 15 seconds in a microwave oven for hot holding and then stirred, covered, and allowed to stand covered for 2 minutes after reheating.