Current through August 26, 2024
(A) Except as
specified under ¶ (E) 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:
(1) Written procedures shall be prepared in
advance, maintained in the FOOD ESTABLISHMENT and made available to the
REGULATORY AUTHORITY upon request that specify:
Pf
(a) Methods of compliance with Subparagraphs
(B)(1)- (4), (C)(1)- (5), or (D)(1)- (6) of this section;
Pf and
(b) Methods of compliance with §
3-501.14 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 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;P
(2) The FOOD shall 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;
Pf
(3) The FOOD shall 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;
P and
(4) The FOOD in unmarked containers or
PACKAGES, or marked to exceed a 4-hour limit shall be discarded.
P
(C) If time without temperature control is
used as the public health control up to a maximum of 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 6 hours;P
(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;
Pf
(3) The FOOD shall be marked or otherwise
identified to indicate:
Pf
(a) The time when the FOOD is removed from
5°C (41 °F) or less cold holding temperature control,
Pf and
(b) The time that is 6 hours past the point
in time when the FOOD is removed from cold holding temperature control;
Pf
(4) The FOOD shall be:
(a) Discarded if the temperature of the FOOD
exceeds 21 °C (70°F),P or
(b) Cooked and served, served at any
temperature if READY-TO-EAT, or discarded within a maximum of 6 hours from the
point in time when the FOOD is removed from 5°C (41 °F) or less cold
holding temperature control;
P and
(5) The FOOD in unmarked containers or
PACKAGES, or marked with a time that exceeds the 6-hour limit shall be
discarded.
P
(D) If time without temperature control used
as the public health control to display cheese curds intended for the
production of Cheddar cheese:
(1) The cheese
curds shall not be held for more than 24 hours from the time of manufacturing;
P
(2) The cheese curds must be manufactured
according to LAW;P
(3) The cheese curds must be PACKAGED at a
FOOD ESTABLISHMENT or FOOD PROCESSING PLANT;
Pf
(4) The cheese curds must be labeled as
specified in § 3-602.11 including the date or the date and time of
manufacture;
Pf and
Note: Cheese curds marked only with the
date of manufacture must be discarded by 12:00 pm of that date if held at
ambient temperature. Cheese curds marked with the date and time of manufacture
may be held up to 24 hour from the date and time of manufacture prior to being
discarded if held at ambient temperature.
(5) The establishment shall maintain records
indicating the amount of product displayed and the amount of product discarded
for each day that cheese curds are displayed at ambient temperature for sale.
Pf
(6) Cheese curds in unmarked containers or
PACKAGES that exceed the 24-hour limit, shall be discarded.
P
(E) A FOOD ESTABLISHMENT that serves a HIGHLY
SUSCEPTIBLE POPULATION may not use time as specified under ¶¶ (A) to
(D) of this section as the public health control for raw EGGS and cheese curds
intended for the production of Cheddar cheese.
