Section 3-501.14 - Cooling(A) Cooked TIME/TEMPERATURE CONTROL FOR SAFETY FOOD shall be cooled:(1) Within 2 hours from 57°C (135°F) to 21 °C (70°F); P and(2) Within a total of 6 hours from 57°C (135° F) to 5°C (41 ° F) or less. P(B) TIME/TEMPERATURE CONTROL FOR SAFETY FOOD shall be cooled within 4 hours to 5°C (41 °F) or less, if: (1) Prepared from ingredients at ambient temperature, such as reconstituted FOODS and canned tuna.P(2) Cheese curds received as specified in ¶ 3-202.11 (G), which are intended to be sold at temperatures of 5°C (41 °F) or less.P(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.PWis. Admin. Code Department of Agriculture, Trade and Consumer Protection § 3-501.14
Adopted by,Register April 2015 No. 712, eff.5/1/2015.Amended by, Register August 2016 No. 728, eff. 9/1/2016.Adopted by, Register July 2020 No. 775, eff. 8/1/2020