Time as a Public Health Control

CHAPTER 1, FOOD SAFETY

fortified by the addition of a dry ingredient such as dried milk, eggs,

soup, sauce, dessert mix or similar product, if not for immediate service,

must be:

(1) Held at 41F or below until served;

(2) Immediately placed, after mixing, into either a frozen dessert

machine or other liquid product refrigeration unit; or

(3) Held at 140F or above.

A reconstituted or fortified potentially hazardous food that is

held between 41F and 140F for longer than 4 hours will be discarded.

3-5.5 Time as a Public Health Control

Time only, rather than time in conjunction with temperature, may be 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, if:

a. The food is marked or otherwise identified with the time within

which it shall be cooked, served, or discarded;

b. The food is served or discarded within 4 hours from the point in

time when the food is removed from temperature control;

c. Food in unmarked containers or packages, or for which the time

expires, is discarded.

d. Temperature logs are required to document cooling and ensure all

requirements are met.