Which method is NOT one of the cooling methods the Food Code lists for meeting the cooling time and temperature limits?
a.Setting the pan on a rack in a walk-in aisle to rest
b.Separating the food into smaller or thinner portions
c.Stirring the food in a container set in an ice water bath
d.Adding ice to the recipe as one of its ingredients
Explanation
The listed methods are shallow pans, smaller or thinner portions, rapid cooling equipment, stirring in an ice water bath, containers that transfer heat well, adding ice as an ingredient, and other effective methods. Simply setting a full deep pan in a walk-in is the practice that most often fails the six-hour limit.
Law Reference: FDA Food Code §3-501.15Practice all 500 questions free — no signup required.
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