S.D. Admin. R. 44:02:07:32

Current through Register Vol. 51, page 67, December 16, 2024

Section 44:02:07:32 - Cooling of potentially hazardous food

The cooling of potentially hazardous food must be accomplished in the following manner:

(1) Cooked potentially hazardous food must be cooled:

(a) From 60°C (140°F) to 21°C (70° F) within two hours; and

(b) From 21°C (70°F) to 5°C (41°F), or below, within four hours;

(2) Potentially hazardous food must be cooled to 5°C (41°F) or below within four hours if prepared from ingredients at ambient temperature, such as reconstituted foods and canned tuna;

(3) A potentially hazardous food received in compliance with laws allowing a temperature above 5°C (41°F) during shipment from the supplier must be cooled to 5°C (41°F) or below within four hours;

(4) Cooling must be accomplished in accordance with the time and temperature criteria specified in subdivisions (1)-(3), inclusive, of this section using one or more of the following methods based on the type of food being cooled:

(a) Placing the food in shallow pans;

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

(c) Using rapid cooling equipment;

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

(e) Using containers that facilitate heat transfer;

(f) Adding ice as an ingredient; or

(g) Other effective methods; or

(5) When placed in cooling or cold holding equipment, food containers in which food is being cooled must be arranged in the equipment to provide maximum heat transfer through the container walls and must be loosely covered. However, food may be uncovered if it is protected from overhead contamination during the cooling period to facilitate heat transfer from the surface of the food.

S.D. Admin. R. 44:02:07:32

23 SDR 195, effective 5/26/1997.

General Authority: SDCL 34-1-17, 34-18-22.

Law Implemented: SDCL 34-18-22, 34-18-25.