C.M.R. 01, 001, ch. 346, § 001-346-3, subsec. 001-346-3-12

Current through 2024-51, December 18, 2024

Subsection 001-346-3-12 - Cooling Times and Temperatures

A. Cooked potentially hazardous food must be cooled:

1. Within 2 hours, from 140 degrees F to 70 degrees F; and

2. Within 4 hours, from 70 degrees F to 41 degrees F or less, or to 45 degrees F as specified under Section 3, Subsection 24(A), (3).

B. Potentially hazardous food must be cooled within 4 hours to 41 degrees or less, or to 45 degrees F as specified under Section 3, Subsection 24(A), (3), if prepared from ingredients from ambient temperature.

C.M.R. 01, 001, ch. 346, § 001-346-3, subsec. 001-346-3-12