GroundRules
12VAC5-421-800: Cooling
Where this section sits in the code
- Title 12. Health
- Agency 5. Department of Health
- Chapter 421. Food Regulations
- Part III. Food
- Article 5. Limitation of Growth of Organisms of Public Health Concern
A. Cooked time/temperature control for safety food shall be cooled:
1. Within two hours, from 135°F (57°C) to 70°F (21°C);P and
2. Within a total of six hours from 135°F (57°C) to 41°F (5°C) or less.P
B. Time/temperature control for safety food shall be cooled within four hours to 41°F (5°C) or less if prepared from ingredients at ambient temperature, such as reconstituted foods and canned tuna.P
C. Except as specified in subsection D of this section, a time/temperature control for safety food received in compliance with laws allowing a temperature above 41°F (5°C) during shipment from the supplier as specified in 12VAC5-421-340 B, shall be cooled within four hours to 41°F (5°C) or less.P
D. Raw eggs shall be received as specified under 12VAC5-421-340 C and immediately placed in refrigerated equipment that maintains an ambient air temperature of 45°F (7°C) or less.P
Collected 2026-09-14T04:50:14Z. Source file · JSON