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Virginia Administrative Code (Last Updated: January 10, 2017) |
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Title 12. Health |
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Agency 5. Department of Health |
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Chapter 421. Food Regulations |
Section 800. Cooling
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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
Historical Notes
Derived from Volume 18, Issue 10, eff. March 1, 2002; amended, Virginia Register Volume 24, Issue 02, eff. October 16, 2007; Volume 26, Issue 07, eff. January 1, 2010; Volume 32, Issue 22, eff. July 12, 2016.