The person-in-charge shall ensure that: A potentially hazardous cooked food’s internal temperature is cooled from 135°F to 70°F within 2 hours and from 70°F to 41°F or less within an additional 4 hours; A potentially hazardous food for cold service, such as a reconstituted food, salad, or canned meat, is cooled to an internal temperature of 41°F within 4 hours; Cooling of potentially hazardous food is accomplished using one or a combination of the following methods: Refrigerate in shallow pans with food not over 3 inches deep; Reduce food mass by separating foods into smaller or thinner portions; Use rapid cooling equipment; Use ice water baths combined with frequent stirring; Use containers that facilitate heat transfer; Add ice made from potable water as an ingredient; Refrigerate loosely covered or allow the food to remain uncovered until cooled if the food is protected from overhead contamination; or Another effective method acceptable to the approving authority based on applicable state and local laws, regulations, and ordinances; and Potentially hazardous food is reheated: Within 2 hours to a minimum internal temperature of 165°F for 15 seconds for food that is cooked, cooled, and refrigerated before being placed into hot food holding equipment; Within 2 hours to a minimum internal temperature of 135°F for ready-to-eat food taken from a commercially processed, hermetically sealed container or from an intact package from a food processing plant that is inspected by a food regulatory authority for hot holding; Using the same time and temperature conditions specified in Regulation .10A of this chapter for initial cooking for remaining unsliced portions of roasts for hot holding; and Within 2 hours or less, to a minimum internal temperature of 165°F for 15 seconds in a microwave oven for hot holding and then stirred, covered, and allowed to stand covered for 2 minutes after reheating.