When time only, rather than time and temperature is used as a public health control, records and documentation must be maintained (114000) All potentially hazardous food shall be RAPIDLY cooled from 135°F to 70°F, within 2 hours, and then from 70°F to 41 °F, within 4 hours. Cooling shall be by one or more of the following methods: in shallow containers; separating food into smaller portions; adding ice as an ingredient; using an ice bath, stirring frequently; using rapid cooling equipment; or, using containers that facilitate heat transfer. 114002, 114002.1 Unpackaged food shall be displayed and dispensed in a manner that protects the food from contamination. (114063, 114065)
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