What are proper cooling methods?
Potentially hazardous foods must be rapidly cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours and from 135 degrees Fahrenheit to 70 degrees Fahrenheit within 2 hours. Methods shall include:
Adding ice as an ingredient
Placing food in shallow pans
Separating the food into smaller or thinner portions
Stirring the food in a container placed in an ice water bath