3717-1-03.4(D) Food: limitation of growth of organisms of public health concern

Cooling - temperature and time control.

(1)

Cooked time/temperature controlled for safety food is to be cooled:

(a)

Within two hours from one hundred thirty-five degrees Fahrenheit (fifty-seven degrees Celsius) to seventy degrees Fahrenheit (twenty-one degrees Celsius); and

(b)

Within a total of six hours from one hundred thirty-five degrees Fahrenheit (fifty-seven degrees Celsius) to forty-one degrees Fahrenheit (five degrees Celsius) or less.

(2)

Time/temperature controlled for safety food is to be cooled within four hours to forty-one degrees Fahrenheit (five degrees Celsius) or less if prepared from ingredients at ambient temperature, such as reconstituted foods and canned tuna.

(3)

Except as specified under paragraph (D)(4) of this rule, a time/temperature controlled for safety food received in compliance with laws allowing a temperature above forty-one degrees Fahrenheit (five degrees Celsius) during shipment from the supplier as specified in paragraph (H)(1) of rule 3717-1-03.1 of the Administrative Code, is to be cooled within four hours to forty-one degrees Fahrenheit (five degrees Celsius) or less.

(4)

Raw eggs are to be received as specified under paragraph (H)(1) of rule 3717-1-03.1 of the Administrative Code and immediately placed in refrigerated equipment that maintains an ambient air temperature of forty-five degrees Fahrenheit (seven degrees Celsius) or less.