3717-1-03.4(I)(2) Food: limitation of growth of organisms of public health concern

If time without temperature control is used as the public health control up to a maximum of four hours:

(a)

The food is to have an initial temperature of forty-one degrees Fahrenheit (five degrees Celsius) or less when removed from cold holding temperature control, or one hundred thirty-five degrees Fahrenheit (fifty-seven degrees Celsius) or greater when removed from hot holding temperature control;

(b)

The food may have an initial temperature of seventy degrees Fahrenheit (twenty-one degrees Celsius) or less if;

(i)

It is a ready-to-eat fruit or vegetable that upon cutting is rendered a time/temperature controlled for safety food as defined in paragraph (B)(125) of rule 3717-1-01 of the Administrative Code; or

(ii)

It is a ready-to-eat hermetically sealed food that upon opening is rendered a time/temperature controlled for safety food as defined in paragraph (B)(125) of rule 3717-1-01 of the Administrative Code;

(iii)

It is a non-time/tempeature controlled for safety batter mix that contains dried milk and/or eggs and becomes a time/temperature controlled for safety food upon mixing with water such as waffle, pancake, or muffin batter mixes;

(iv)

The food temperature does not exceed seventy degrees Fahrenheit (twenty-one degrees Celsius) within a maximum time period of four hours from the time it was rendered a time/temperature controlled for safety food; and

(v)

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 controlled for safety food as specified in paragraphs (I)(2)(b)(i) and (I)(2)(b)(ii) of this rule.

(c)

The food is to be marked or otherwise identified to indicate the time that is four hours past the point in time when the food is removed from temperature control;

(d)

The food is to 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; and

(e)

The food in unmarked containers or packages, or marked to exceed a four-hour limit will be discarded.