State the required food temperatures for cold holding and hot holding potentially hazardous foods.
Hot-holding. Potentially hazardous food must be at 135°F or above. The only exception to this rule would be roasts that are cooked to a time-temperature schedule of less than 135°F. These roasts can be hot-held at the lower temperature.
Cold-holding and refrigerated storage. Potentially hazardous food must be at 41°F or less for a maximum of 7 days, or at 45°F for a maximum of 4 days in refrigeration equipment that is not capable of maintaining the food at 41°F. Shell eggs that have not been treated to destroy all viable Salmonella can be stored in a refrigerator that can keep the eggs at 45°F or colder.
Potentially hazardous food received in compliance with laws allowing a temperature above 41°F during shipment from the supplier must be cooled within 4 hours to 41°F or or colder. Raw shell eggs must be received and immediately placed in refrigerated equipment that maintains an ambient air temperature of 45°F or less.
Cooling. Cooked potentially hazardous food must be cooled within 2 hours from 140°F to 70°F; and within 4 hours from 70°F to 41°F or less. If the two stage cooling cannot be accomplished, then potentially hazardous food must be cooled within 4 hours to 41°F or less.