California Health and Safety Code

§ 114002

HSC § 114002 Effective Oct 11, 2009Div. 104 · Part 7 · Ch. 4 · Art. 2

Statute text

(a)Whenever food has been prepared or heated so that it becomes potentially hazardous, it shall be rapidly cooled if not held at or above 135°F.

(b)After heating or hot holding, potentially hazardous food shall be cooled rapidly from 135ºF 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.

(c)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.

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Legislative history

Amended by Stats. 2009, Ch. 571, Sec. 31. (SB 241) Effective October 11, 2009.