RULES OF - Cobb & Douglas Public Health

Chapter 290-5-14
Food Service
290-5-14-.04 Food. (6) Limiting the Growth of Pathogens (cont.)
(d) Cooling.
1. Cooked potentially hazardous food (time/temperature control for safety food) shall be cooled:
(i) Within 2 hours from 135°F (57°C) to 70°F (21°C); and
(ii) Within a total of 6 hours from 135°F (57°C) to 41°F (5°C).
2. Potentially hazardous food (time/temperature control for safety food) shall be cooled
within 4 hours to 41°F (5°C) or less if prepared from ingredients at ambient temperature, such as
reconstituted foods and canned tuna.
3. Except as specified under 4 of this subsection, a potentially hazardous food (time/temperature
control for safety food) received in compliance with laws allowing a temperature above 41°F (5°C)
during shipment from the supplier shall be cooled within 4 hours to 41°F (5°C).
4. Raw eggs shall be received and immediately placed in refrigerated equipment that maintains an
ambient air temperature of 41°F (5°C) or less.
(e) Cooling Methods.
1. Cooling shall be accomplished by using one or more of the following methods based on the
type of food being cooled:
(i) Placing the food in shallow pans;
(ii) Separating the food into smaller or thinner portions;
(iii) Using rapid cooling equipment;
(iv) Stirring the food in a container placed in an ice water bath;
(v) Using containers that facilitate heat transfer;
(vi) Adding ice as an ingredient; or
(vii) Other effective methods.
2. When placed in cooling or cold holding equipment, food containers in which food is being
cooled shall be:
(i) Arranged in the equipment to provide maximum heat transfer through the container walls;
and
(ii) Loosely covered, or uncovered if protected from overhead contamination during the
cooling period to facilitate heat transfer from the surface of the food.
Cobb and Douglas County Public Health
Douglas Food Service Code
66