Section 114002 Of Article 2. Time And Temperature Relationships From California Health And Safety Code >> Division 104. >> Part 7. >> Chapter 4. >> Article 2.
114002
. (a) Whenever food has been prepared or heated so that it
becomes potentially hazardous, it shall be rapidly cooled if not held
at or above 135 F.
(b) After heating or hot holding, potentially hazardous food shall
be cooled rapidly from 135 F to 41 F or below within six hours and,
during this time the decrease in temperature from 135 F to 70 F shall
occur within two hours.
(c) Potentially hazardous food shall be cooled within four hours
to 41 F or less if prepared from ingredients at ambient temperature,
such as reconstituted foods and canned tuna.
(d) Except as specified in subdivision (e), a potentially
hazardous food received in compliance with laws allowing a
temperature above 41 F during shipment from the supplier as specified
in Section 114037 shall be cooled within four hours to 41 F or less.
(e) Pasteurized milk in original, sealed containers, pasteurized
milk products in original, sealed containers, raw shell eggs, and
unshucked live molluscan shellfish need not comply with subdivision
(c) or (d) if these foods are placed immediately upon their receipt
in refrigerated equipment that maintains an ambient temperature of 45
F or less.