Current through Register Vol. 41, No. 3, September 23, 2024
A. Except as specified under subsection 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:Pf
1. Methods of compliance with subsection B or
C of this section;Pf and
2. Methods of compliance with
2VAC5-585-800 for food
that is prepared, cooked, and refrigerated before time is used as a public
health control.Pf
B. If time without temperature control is
used as the public health control up to a maximum of four hours:
1. Except as specified in subdivision B 2 of
this section, the food shall have an initial temperature of 41°F (5°C)
or less when removed from cold holding temperature control, 135°F
(57°C) or greater when removed from hot-holding temperature
control;P
2. The food may have an initial temperature
of 70°F (21°C) or less if:
a. It is a
ready-to-eat (i) fruit or vegetable that, upon cutting, is rendered a
time/temperature control for safety food or (ii) hermetically sealed food that,
upon opening, is rendered a time/temperature control for safety food;
b. The food temperature does not exceed
70°F (21°C) within a maximum time period of four hours from the time it
was rendered a time/temperature control for safety food; and
c. The food is marked or otherwise identified
to indicate the time that is four hours past the point in time when the food is
rendered a time/temperature control for safety food as specified in subdivision
B 2 a of this section.
3.
The food shall be marked or otherwise identified to indicate the time that is
four hours past (i) the point in time when the food is removed from temperature
control or (ii) the time that the food becomes a time/temperature control for
safety food;Pf
4. The food shall be cooked and served;
served at any temperature, if ready-to-eat; or discarded within four hours from
the point in time when the food is removed from temperature
control;P
5. The food in unmarked containers or
packages or marked to exceed a four-hour limit shall be
discarded.P
C. If time without temperature control is
used as the public health control up to a maximum of six hours:
1. The food shall have an initial temperature
of 41°F (5°C) or less when removed from temperature control and the
food temperature may not exceed 70°F (21°C) within a maximum time
period of six hours;P
2. The food shall be monitored to ensure the
warmest portion of the food does not exceed 70°F (21°C) during the
six-hour period, unless an ambient air temperature is maintained that ensures
the food does not exceed 70°F (21°C) during the six-hour holding
period;Pf
3. The food shall be marked or otherwise
identified to indicate:Pf
a. The time when the food is removed from
41°F (5°C) or less cold holding temperature
control;Pf and
b. The time that is six hours past the point
in time when the food is removed from 41°F (5°C) or less cold holding
temperature control;Pf
4. The food shall be:
a. Discarded if the temperature of the foods
exceeds 70°F (21°C);P or
b. Cooked and served, served at any
temperature if ready-to-eat, or discarded within a maximum of six hours from
the point in time when the food is removed from 41°F (5°C) or less cold
holding temperature control;P and
5. The food in unmarked containers
or packages, or marked with a time that exceeds the six-hour limit shall be
discarded.P
D. A food establishment that serves a highly
susceptible population may not use time as specified under subsection A, B, or
C of this section as the public health control for raw eggs.
Statutory Authority: §
3.2-5121
of the Code of Virginia.
