Potentially hazardous food: Cooling.

1. Cooked potentially hazardous food (time/temperature control for safety food) must be cooled: (a) Within 2 hours from 135°F (57.2°C) to 70°F (21.1°C); and (b) Within a total of 6 hours from 135°F (57.2°C) to 41°F (5°C) or below. 2. Potentially hazardous food (time/temperature control for safety food) must be cooled within 4 hours to 41°F (5°C) if prepared from ingredients at ambient temperature, including, without limitation, reconstituted foods and canned tuna. 3. Except as otherwise provided in subsection 4, a potentially hazardous food (time/temperature control for safety food) received in compliance with this chapter allowing a temperature above 41°F (5°C) during shipment from the supplier, including, without limitation, milk and molluscan shellfish, must be cooled within 4 hours to 41°F (5°C) or below. 4. Raw eggs must be received in refrigerated equipment that maintains an ambient air temperature of 45°F (7.2°C) or below and must be placed immediately in refrigerated equipment that maintains an ambient air temperature of 45°F (7.2°C) or below.