Current through Register Vol. 49, No. 13, September 23, 2024
A. Except as specified in item D, if time
only, rather than in conjunction with temperature control, is used as the
public health control for a working supply of TCS food before cooking, or for
ready-to-eat TCS food that is displayed or held for sale or service, written
procedures must be prepared in advance, maintained in the food establishment,
and made available to the regulatory authority upon request that
specify;P2
(1) methods
of compliance with item B, subitems (1) to (3), or C;P2
and
(2) methods of compliance with
part 4626.0385 for food that is prepared, cooked, and refrigerated before time
is used as a public health control.P2
B. If time only, rather than in
conjunction with temperature control, is used as the public health control up
to a maximum of 4 hours:
(1) the food must
have an initial temperature of less than 41 degrees F (5 degrees C) or greater
than 135 degrees F (57 degrees C) when it is removed from temperature
control;P1
(2) the food must be marked or otherwise
identified to indicate the time that is 4 hours past the point in time when the
food is removed from temperature control;P2
(3) the food must be cooked and served,
served at any temperature if ready-to-eat, or discarded, within 4 hours from
the point in time when the food is removed from temperature
control;P1 and
(4) the food in unmarked containers or
packages, or food marked to exceed a 4-hour limit must be
discarded.P1
C. If time only, rather than in conjunction
with temperature control, is used as the public health control up to a maximum
of 6 hours:
(1) the food must have an initial
temperature of 41 degrees F (5 degrees C) or less when removed from temperature
control and the food temperature must not exceed 70 degrees F (21 degrees C)
within a maximum time period of 6 hours;P1
(2) the food must be monitored to ensure the
warmest portion of the food does not exceed 70 degrees F (21 degrees C) during
the 6-hour period;P2
(3) the food must be marked or otherwise
identified to indicate:P2
(a) the time when the food is removed from 41
degrees F (5 degrees C): or less cold holding temperature
control;P2 and
(b) the time that is 6 hours past the time
when the food is removed from cold holding temperature
control;P2
(4) the food must be:
(a) discarded if the temperature of the food
exceeds 70 degrees F (21 degrees C);P1 or
(b) cooked and served, served at any
temperature if ready-to-eat, or discarded within a maximum of 6 hours from the
time the food is removed from 41 degrees F (5 degrees C) or less cold holding
temperature control;P1 and
(5) the food in unmarked containers or
packages, or marked with a time that exceeds the 6-hour limit, must be
discarded.P1
D. A food establishment that serves a highly
susceptible population may not use time as specified in item A, B, or C as the
public health control for raw eggs.
