Virginia Administrative Code
Title 2 - AGRICULTURE
Agency 5 - DEPARTMENT OF AGRICULTURE AND CONSUMER SERVICES
Chapter 585 - RETAIL FOOD ESTABLISHMENT REGULATIONS
Part III - Food
Article 5 - Limitation of Growth of Organisms of Public Health Concern
Section 2VAC5-585-800 - Cooling.*

Universal Citation: 2 VA Admin Code 2VAC5-585-800

Current through Register Vol. 41, No. 3, September 23, 2024

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 2VAC5-585-340 B, shall be cooled within four hours to 41°F (5°C) or less.P

D. Raw eggs shall be received as specified under 2VAC5-585-340 C and immediately placed in refrigerated equipment that maintains an ambient air temperature of 45°F (7°C) or less.P

Statutory Authority: § 3.2-5121 of the Code of Virginia.

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