Does anyone know the FDA regulations on cooling hot filled sauces?
Started by rose1481, Apr 22 2015 03:15 AM
does anyone know the FDA regulations on cooling hot filled sauces?
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2013 FDA FOOD CODE
3-501.14 Cooling.
- (A) Cooked potentially hazardous food (time/temperature control for safety food) shall be cooled:
- (1) Within 2 hours from 57ºC (135ºF) to 21ºC (70°F); P and
(2) Within a total of 6 hours from 57ºC (135ºF) to 5ºC (41°F) or less
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