1003.1 Cooked potentially hazardous food (time/temperature control for safety food) shall be cooled:

(a) Within two (2) hours, from fifty-seven degrees Celsius (57° C) (one hundred thirty-five degrees Fahrenheit (135° F)) to twenty-one degrees Celsius (21° C) (seventy degrees Fahrenheit (70° F)); and

(b) Within six (6) hours, from fifty-seven degrees Celsius (57° C) (one hundred thirty-five degrees Fahrenheit (135° F)) to five degrees Celsius (5° C) (forty-one degrees Fahrenheit (41° F)) or less.

1003.2 Potentially hazardous food (time/temperature control for safety food) shall be cooled within four (4) hours to five degrees Celsius (5° C) (forty-one degrees Fahrenheit (41° F)) or less if prepared from ingredients at ambient temperature, such as reconstituted foods and canned tuna.

1003.3 Except as specified in § 1003.4, a potentially hazardous food (time/ temperature control for safety food) received in compliance with laws allowing a temperature above five degrees Celsius (5° C) (forty-one degrees Fahrenheit (41° F)) during shipment from the supplier as specified in § 707.2, shall be cooled within four (4) hours to five degrees Celsius (5° C) (forty-one degrees Fahrenheit (41° F)) or less.

1003.4 Raw eggs shall be received as specified in § 707.3 and immediately placed in refrigerated equipment that maintains an ambient air temperature of seven degrees Celsius (7° C) (forty-five degrees Fahrenheit (45° F)) or less.

SOURCE: Final Rulemaking published at 50 DCR 4394 (June 6, 2003); as amended by Final Rulemaking published at 59 DCR 13690 (November 30, 2012).