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31
|
1
|
Proper cooling methods used; adequate equipment for temperature control |
Yes |
Yes
|
No |
3-501.15 Quickly cool foods. Use methods such as open/vented shallow pans, large ice baths and active stirring. Cold air must flow around product to remove the heat. -Pf Observed freshly sliced tomatoes cooling in a flip top unit rated for holding in closed containers. CDI: Tomatoes vented and placed into walk in unit for rapid cooling. |