EMORY UNIV. CLINICAL RESEARCH

Observed cooked lentils were cooling at room temperature on the countertop. CA: Discussed with the person in charge that cooling should be achieved by employing one or more of the following methods, depending on the food type:

(i) Utilizing shallow pans for the food;

(ii) Dividing the food into smaller or thinner portions;

(iii) Employing rapid cooling equipment;

(iv) Stirring the food in a container set in an ice water bath;

(v) Using containers designed to enhance heat transfer;

(vi) Incorporating ice as an ingredient;

(vii) Applying other effective techniques.

Furthermore, when food is being cooled in cooling or cold holding equipment, the containers should be:

(i) Positioned to maximize heat transfer through the walls of the container; and

(ii) Either loosely covered or left uncovered, provided they are shielded from overhead contamination, to promote heat transfer from the food's surface. COS: Person in charge placed the lentils and rice in the reach in cooler.

Observed cooked lentils were cooling at room temperature on the countertop. CA: Discussed with the person in charge that cooling should be achieved by employing one or more of the following methods, depending on the food type:

(i) Utilizing shallow pans for the food;

(ii) Dividing the food into smaller or thinner portions;

(iii) Employing rapid cooling equipment;

(iv) Stirring the food in a container set in an ice water bath;

(v) Using containers designed to enhance heat transfer;

(vi) Incorporating ice as an ingredient;

(vii) Applying other effective techniques.

Furthermore, when food is being cooled in cooling or cold holding equipment, the containers should be:

(i) Positioned to maximize heat transfer through the walls of the container; and

(ii) Either loosely covered or left uncovered, provided they are shielded from overhead contamination, to promote heat transfer from the food's surface. COS: Person in charge placed the lentils and rice in the reach in cooler.