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

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.