Current through December 21, 2024
(a) Except as
specified in Chapter 3, Section
62(d), if time only, is
used as the public health control for a working supply of potentially hazardous
food before cooking, or for ready-to-eat potentially hazardous food that is
displayed or held for service for immediate consumption:
(i) Written procedures shall be prepared in
advance, maintained in the establishment and made available to the regulatory
authority upon request, that specify:
(A)
Methods of compliance with Chapter 3, Section 61(b) (i)- (iii) or (c) (i)-(v);
and
(B) Methods of compliance with
Chapter 3, Section
31
for food that is prepared, cooked, and refrigerated before time is used as a
public health control.
(b) If time only, rather than time in
conjunction with temperature control, up to a maximum of 4 hours, is used as
the public health control:
(i) The food shall
have an initial temperature of 41ºF (5ºC) or less if removed from
cold holding temperature control or 135ºF (57ºC) or greater if
removed from hot holding temperature control:
(ii) 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;
(iii) The food shall be cooked and served,
served if ready-to-eat, or discarded within four (4) hours from the point in
time when the food is removed from temperature control;
(iv) The food in unmarked containers or
packages or marked to exceed a four (4) hour limit shall be
discarded.
(c) If time
only, rather than time in conjunction with temperature control, up to a maximum
of 6 hours, is used as the public health control:
(i) The food shall have an initial
temperature of 41ºF (5ºC) or less when removed from temperature
control and the food temperature may not exceed 70ºF (21ºC) within a
maximum time period of 6 hours;
(ii) The food shall be monitored to ensure
the warmest portion of the food does not exceed 70ºF (21ºC) during
the 6-hour period, unless an ambient air temperature is maintained that ensures
the food does not exceed 70ºF (21ºC) during the 6-hour holding
period;
(iii) The food shall be
marked or otherwise identified to indicate:
(A) The time when the food is removed from
41ºF (5ºC) or less cold holding temperature control, and
(B) The time that is 6 hours past the point
in time when the food is removed from cold holding temperature
control;
(iv) The food
shall be:
(A) Discarded if the temperature of
the food exceeds 70°F (21°C), or
(B) Cooked and served, served if
ready-to-eat, or discarded within a maximum of 6 hours from the point in time
when the food is removed from 41ºF (5ºC) or less cold holding
temperature control; and
(v) 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 may not use time as
specified in Chapter 3, Section 62(a)-(c) as the public health control for raw
eggs.
