SD Food Info
Under state law, major violations associated with the Centers for Disease Control and Prevention risk factors require immediate corrective action, a suitable alternative, or the closure of the impacted areas of the food facility until compliance is achieved.
PROPER COOLING METHODS
Examples of major violations include potentially hazardous foods that were cooled improperly and/or were not cooled from 135°F to 41°F or below within six hours, as required.
- Cooked potentially hazardous food must be cooled rapidly from 135°F to 41°F or below within six hours and, during this time the decrease in temperature from 135°F to 70°F shall occur within two hours (§114002)
- Potentially hazardous food shall be cooled within four hours to 41°F or less if prepared from ingredients at ambient temperature, such as reconstituted foods and canned tuna (§114002)
- Rapid cooling shall be accomplished 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 (§114002.1)