Wisconsin Administrative Code
Department of Agriculture, Trade and Consumer Protection
ATCP 55-89 - Food, Lodging, and Recreation Safety
Chapter ATCP 75 - Retail Food Establishments
Appendix - Wisconsin Food Code
Chapter 3 - Food
Part 3-5 - LIMITATION OF GROWTH OF ORGANISMS OF PUBLIC HEALTH CONCERN
Subpart 3-501 - Temperature and Time Control
Section 3-501.14 - Cooling
Current through August 26, 2024
(A) Cooked TIME/TEMPERATURE CONTROL FOR SAFETY FOOD shall be cooled:
(B) TIME/TEMPERATURE CONTROL FOR SAFETY FOOD shall be cooled within 4 hours to 5°C (41 °F) or less, if:
(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 ¶¶ 3-202.11 (B) and (G), shall be cooled within 4 hours to 5°C (41 °F) or less.P
(D) Raw EGGS shall be received as specified under ¶ 3-202.11 (C) and immediately placed in refrigerated EQUIPMENT that maintains an ambient air temperature of 5°C (41°F) or less.P
