Florida Violation V18: Proper cooling methods

Overview

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.

High PrioritySeverity
Food SafetyCategory
0Citations (12 mo)
Codes 01–28Classification

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

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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