TEMPERATURE CONTROL
Food Cooled Too Slowly
Code 32 · Priority (P)
Cooked food must be cooled from 135°F to 70°F within 2 hours, then to 41°F within an additional 4 hours. Large batches must use approved rapid cooling methods.
HEALTH RISK
Slow cooling is one of the top causes of foodborne illness outbreaks. Clostridium perfringens thrives in slowly-cooled foods.
EXAMPLES
Large pot of soup cooling at room temperature
Rice not cooled properly
No ice bath or blast chiller used
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