(1) Cooling must be accomplished in accordance with the time and temperature requirements specified under WAC 246-215-03515 by 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.

(2) When placed in cooling or cold holding equipment, food containers in which food is being cooled must be:

(a) Arranged in the equipment to provide maximum heat transfer through the container walls; and

(b) Uncovered and protected from overhead contamination as specified under WAC 246-215-03351(1), during the cooling period to facilitate heat transfer from the surface of the food; or

(c) Loosely covered if using the cooling methods in WAC 246-215-03515(2).