Current through Vol. 42, No. 1, September 16, 2024
(a) Except
as specified under (d) of this Section, if time without temperature control is
used as the public health control for a working supply of Time/Temperature
Control for Safety Food before cooking, or for ready-to-eat Time/Temperature
Control for Safety Food that is displayed or held for sale or service, written
procedures shall be prepared in advance, maintained in the food establishment
and made available to the Department upon request that specify:
(1) Methods of compliance with (b)(1) through
(4) or (c)(1) through (5) of this Section; and
(2) Methods of compliance with OAC
310:257-5-57 for food
that is prepared, cooked, and refrigerated before time is used as a public
health control.
(b) If
time without temperature control is used as the public health control up to a
maximum of four (4) hours:
(1) The food shall
have an initial temperature of 5°C (41°F) or less when removed from
cold holding temperature control, or 57°C (135°F) or greater when
removed from hot holding temperature control;
(2) The food shall be marked or otherwise
identified to indicate the time that is four (4) hours past the point in time
when the food is removed from temperature control;
(3) The food shall be cooked and served,
served at any temperature if ready-to-eat, or discarded, within four (4) hours
from the point in time when the food is removed from temperature control;
and
(4) The food in unmarked
containers or packages, or marked to exceed a 4-hour limit shall be
discarded.
(c) If time
without temperature control is used as the public health control up to a
maximum of six (6) hours:
(1) The food shall
have an initial temperature of 5°C (41°F) or less when removed from
temperature control and the food temperature may not exceed 21°C (70°F)
within a maximum time period of six (6) hours;
(2) The food shall be monitored to ensure the
warmest portion of the food does not exceed 21°C (70°F) during the
6-hour period, unless an ambient air temperature is maintained that ensures the
food does not exceed 21°C (70°F) during the 6-hour holding
period;
(3) The food shall be
marked or otherwise identified to indicate:
(A) The time when the food is removed from
5°C (41°F) or less cold holding temperature control, and
(B) The time that is six (6) hours past the
point in time when the food is removed from cold holding temperature
control;
(4) The food
shall be:
(A) Discarded if the temperature of
the food exceeds 21°C (70°F), or
(B) Cooked and served, served at any
temperature if ready-to-eat, or discarded within a maximum of six (6) hours
from the point in time when the food is removed from 5°C (41°F) or less
cold holding temperature control; and
(5) The food in unmarked containers or
packages, or marked with a time that exceeds the 6-hour limit shall be
discarded.
(d) A food
establishment that serves a highly susceptible population shall not use time as
specified in (a), (b) or (c) of this Section as the public health control for
raw eggs.
Added at 23 Ok Reg 2358,
eff 6-25-06; Amended at 28 Ok Reg 2289, eff
11-1-11
