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SUBPART B: FOOD SUPPLIES

SECTION 750.140 REFRIGERATED STORAGE

1. Enough conveniently located refrigeration facilities or effectively insulated facilities shall be provided to assure the maintenance of potentially hazardous food at required temperatures during storage. Each mechanically refrigerated storage facility storing potentially hazardous food shall be provided with a numerically scaled indicating thermometer, accurate to plus or minus 3 F, located to measure the air temperature in the warmest part of the facility and located to be easily readable. Recording thermometers, accurate to plus or minus 3 F may be used in lieu of indicating thermometers.
   
2. Prior to July 1, 1996, potentially hazardous food requiring refrigeration after preparation shall be labeled or tagged with the date and time of preparation and rapidly cooled to an internal temperature of 45 F or below. Effective July 1, 1996, potentially hazardous food shall be labeled or tagged with the date and time of preparation and rapidly cooled to an internal temperature of 41 F, unless the food is cooled to an internal temperature of 45 F and refrigerated at 45 F for no more than three days as specified in Section 750.120. Potentially hazardous foods of large volume or prepared in large quantities shall be rapidly cooled, utilizing such methods as limiting depth of food to 4 inches or less, agitation, quick chilling or water circulation external to the food container. Prior to July 1, 1996, potentially hazardous food to be transported shall be pre-chilled and held at a temperature of 45 F or below unless maintained in accordance with the hot storage requirements contained in Section 750.150. Effective July 1, 1996, potentially hazardous food to be transported shall be pre-chilled and held at a temperature of 41 F or below unless maintained in accordance with the hot storage requirements contained in Section 750.150.
   
   1. Effective July 1, 1996, cooked potentially hazardous food shall be cooled:
      
      1. From 140 F (60 C) to 70 F (21 C) within 2 hours; and
      2. From 70 F (21 C) to 41 F (4.5 C), or below, within 4 more hours (or within a total of 6 hours).
   2. Effective July 1, 1996, potentially hazardous food shall be cooled to 41 F (4.5 C) or below within 4 hours if prepared from ingredients at ambient temperature, such as reconstituted foods and canned tuna.
   3. Effective July 1, 1996, fluid milk and milk products, shell eggs, and molluscan shellstock received in compliance with laws regulating the respective food during shipment from the supplier shall be cooled to 41 F (4.5 C) or below within 4 hours.
      
3. Frozen foods shall be kept frozen and should be stored at a temperature of 0 F or below.
   
4. Ice intended for human consumption shall not be used as a medium for cooling stored food, food containers or food utensils, except that such ice may be used for cooling tubes conveying beverages or beverage ingredients to a dispenser head. Ice used for cooling stored food and food containers shall not be used for human consumption.
   
5. Upon delivery, intact shell eggs shall be stored at a temperature of 41 F or less, prior to July 1, 1996. Effective July 1, 1996, upon delivery, intact shell eggs shall be stored at a temperature of 41 F or less, unless the eggs are dated and refrigerated at 45 F for no more than three days as specified in Section 750.120.

(Source: Amended at 20 Ill. Reg. 2171, effective January 20, 1996)