(a) Cooked Time/Temperature Control for Safety Food shall be cooled:
- (1) Within 2 hours from 57°C (135°F) to 21°C (70°F); and
- (2) Within a total of 6 hours from 57°C (135°F) to 5°C (41°F) or less.
- (b) Time/Temperature Control for Safety Food shall be cooled within 4 hours to 5°C (41°F) or less, if prepared from ingredients at ambient temperature, such as reconstituted foods and canned tuna.
- (c) Except as specified in (d) of this Section, a Time/Temperature Control for Safety Food received in compliance with laws allowing a temperature above 5°C (41°F) during shipment from the supplier as specified in 310:257-5-9(b), shall be cooled within 4 hours to 5°C (41°F) or less.
Added at 23 Ok Reg 2358, eff 6-25-06
Amended at 28 Ok Reg 2289, eff 11-1-11
Amended at 38 Ok Reg 1947, eff 9-11-21