410 IAC 7-24-189 - Potentially hazardous food; cooling
Authority: IC 16-42-5-5
Affected: IC 16-42-5
Sec. 189.
(a) Cooked
potentially hazardous food shall be cooled as follows:
(1) Within two (2) hours, from one hundred
thirty-five (135) degrees Fahrenheit to seventy (70) degrees
Fahrenheit.
(2) Within four (4)
hours, from seventy (70) degrees Fahrenheit to forty-one (41) degrees
Fahrenheit or less, or to forty-five (45) degrees Fahrenheit as specified under
section 187(a)(2) of this rule.
(3)
The entire cooling process must be completed within six (6) continuous
hours.
(b) Potentially
hazardous food shall be cooled within four (4) hours to forty-one (41) degrees
Fahrenheit or less, or to forty-five (45) degrees Fahrenheit as specified under
section 187(a)(2) of this rule if prepared from ingredients at ambient
temperature, such as reconstituted foods and canned tuna.
(c) Except as specified in subsection (d), a
potentially hazardous food received in compliance with laws allowing a
temperature above forty-one (41) degrees Fahrenheit during shipment from the
supplier as specified in section 166(b) of this rule, shall be cooled within
four (4) hours to forty-one (41) degrees Fahrenheit or less, or forty-five (45)
degrees Fahrenheit or less as specified under section 187(a)(2) of this
rule.
(d) Shell eggs need not
comply with subsection (c) if the eggs are placed immediately upon their
receipt in refrigerated equipment that is capable of maintaining food at
forty-one (41) degrees Fahrenheit or less, or forty-five (45) degrees
Fahrenheit or less as specified under section 187(a)(2) of this rule.
(e) For purposes of this section, a violation
of subsection (a), (b), (c), or (d) is a critical item.
Notes
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