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Florida Violation V18: Proper cooling methods
Violation V18 (Proper cooling methods) is a High Priority food safety violation in the Food Safety category with 0 citations in the past 12 months. TOXIN PRODUCTION: Improper cooling is the #1 contributing factor in foodborne outbreaks nationally.
Summary generated from Florida DBPR public inspection records and CDC food safety data.
Florida DBPR violation V18 (Proper cooling methods) is a high priority food safety violation classified under Food Safety.
Reference: 61C-4.010(4)(c), FDA Food Code 3-501.14
What the Code Says
V18 — Proper cooling methods
Food not properly cooled from cooking temperature
— Florida Administrative Code 61C-4, FDA Food Code
Why This Matters
TOXIN PRODUCTION: Improper cooling is the #1 contributing factor in foodborne outbreaks nationally. Clostridium perfringens spores survive cooking, germinate during slow cooling, and produce toxin causing 1 million US cases annually. Staphylococcus aureus produces heat-stable enterotoxin during slow cooling that CANNOT be destroyed by reheating. Large batches are especially dangerous.
CDC Risk Factor Classification: Improper Holding/Time & Temperature - CDC Risk Factor #3
The CDC identifies five major contributing factors to foodborne illness outbreaks: food from unsafe sources, inadequate cooking, improper holding temperatures, contaminated equipment, and poor personal hygiene. Source: CDC Contributing Factors
Code Requirements
Cool cooked food from 135°F to 70°F within 2 hours, then from 70°F to 41°F within 4 additional hours (6 hours total). Methods: shallow pans (2 inches max depth), ice baths with stirring, ice paddles, blast chillers, divide into smaller portions. NEVER cool at room temperature. NEVER stack hot containers. Document cooling times.
References
- Florida DBPR Division of Hotels & Restaurants
- FDA Food Code (Current Edition)
- CDC Food Safety
- CDC: Contributing Factors to Foodborne Illness Outbreaks
- Florida Administrative Code Chapter 61C-4
Frequently Asked Questions
- What is Florida food safety violation V18?
- Florida DBPR violation V18 (Proper cooling methods) is a High Priority violation in the Food Safety category. Food not properly cooled from cooking temperature
- Why is violation V18 (Proper cooling methods) dangerous?
- TOXIN PRODUCTION: Improper cooling is the #1 contributing factor in foodborne outbreaks nationally. Clostridium perfringens spores survive cooking, germinate during slow cooling, and produce toxin causing 1 million US cases annually. Staphylococcus aureus produces heat-stable enterotoxin during slow cooling that CANNOT be destroyed by reheating. Large batches are especially dangerous.
- What are the requirements to correct violation V18?
- Cool cooked food from 135°F to 70°F within 2 hours, then from 70°F to 41°F within 4 additional hours (6 hours total). Methods: shallow pans (2 inches max depth), ice baths with stirring, ice paddles, blast chillers, divide into smaller portions. NEVER cool at room temperature. NEVER stack hot containers. Document cooling times.
- What CDC risk factor does violation V18 fall under?
- Violation V18 (Proper cooling methods) is classified under: Improper Holding/Time & Temperature - CDC Risk Factor #3. The CDC identifies five major risk factors contributing to foodborne illness outbreaks in food service establishments.
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Editorial Standards & Data Oversight
Data Source: This reference is based on official public inspection records from the Florida Department of Business and Professional Regulation (DBPR) and the FDA Food Code.
Editorial Process: Content generated using AI to synthesize complex regulatory data and CDC food safety research, then reviewed and verified for accuracy by our editorial team.
Disclaimer: Violation descriptions reflect Florida Administrative Code Chapter 61C-4 and the FDA Food Code current at time of publication. Health risk information sourced from CDC, FDA, and peer-reviewed research.
Editor: All content reviewed and verified by Christopher F. Nesbitt, Sr., Nationally Registered EMT & BU-trained Paralegal.
This page is maintained by FloridaFoodSafety.org. How we collect and verify this data.