Cooling P

(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); and (2) Within a total of 6 hours from 57°C (135°F) to 5°C (41°F) or less. (b) Time/Temperature Control for Safety Food shall be cooled within 4 hours to 5°C (41°F) or less, if prepared from ingredients at ambient temperature, such as reconstituted foods and canned tuna. (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 310:257-5-9(b), shall be cooled within 4 hours to 5°C (41°F) or less. (d) Raw eggs shall be received as specified under 310:257-5-9(c) and immediately placed in refrigerated equipment that maintains an ambient air temperature of 5°C (41°F) or less. OAC 310:257 OKLAHOMA STATE DEPARTMENT OF HEALTH Page | 54