{"data":{"id":"us-va/12vac5-421-800","jurisdiction":"us-va","citation":"12VAC5-421-800","heading":"Cooling","body":"A. Cooked  time/temperature control for safety food shall be cooled:\n\n1. Within two hours, from 135°F (57°C) to 70°F (21°C);P and\n\n2. Within a total of six hours from 135°F (57°C) to 41°F (5°C) or less.P\n\nB.  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\n\nC. 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\n\nD. 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","path":["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"],"source_url":"https://law.lis.virginia.gov/admincode/title12/agency5/chapter421/section800/","current_through":"2026 Regular Session (effective July 1, 2026)","vintage":"","retrieved_at":"2026-09-14T04:50:14Z","sha256":"9d897f8b80910ea81b787d661a7947097d482873a2aad506bfda21df876334eb","source_id":"us-va-vac","stale":false,"prev":"us-va/12vac5-421-790","next":"us-va/12vac5-421-810"},"notice":"GroundRules: Original legal text. Not legal advice."}