Louisiana Administrative Code
Title 51 - PUBLIC HEALTH-SANITARY CODE
Part XXIII - Retail Food Establishments
Chapter 13 - Temperature
Section XXIII-1311 - Cooling [formerly paragraph 22:09-6]
Universal Citation: LA Admin Code XXIII-1311
Current through Register Vol. 50, No. 3, March 20, 2024
A. Cooling of food shall be accomplished by using one or more of the following methods:
1. placing the food in shallow
pans;
2. separating the food into
smaller or thinner portions;
3.
using rapid cooling equipment;
4.
stirring the food in a container placed in an ice water bath;
5. using containers that facilitate heat
transfer;
6. adding ice as an
ingredient;
7. other approved
effective methods.
B. Cooked potentially hazardous food shall be cooled:
1. to 70oF
(21oC) from 135°F (57oC)
within two hours of cooking or hot holding; and
2. to 41°F (5°C) from 70°F (21°C) within four
hours or less.
C. Potentially hazardous food, if prepared from ingredients at ambient temperature, shall be cooled to 41°F (5°C) within four hours following preparation.
AUTHORITY NOTE: Promulgated in accordance with R.S. 40:4.
Disclaimer: These regulations may not be the most recent version. Louisiana may have more current or accurate information. We make no warranties or guarantees about the accuracy, completeness, or adequacy of the information contained on this site or the information linked to on the state site. Please check official sources.
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