12 Va. Admin. Code § 5-421-850 - Time as a public health control
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
12VAC5-421-800
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. The food shall have an initial temperature
of 41°F (5°C) or less when removed from cold holding temperature
control or 135°F (57°C) 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 four 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 four 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 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 41ºF (5ºC) or less when removed from temperature control and the
food temperature may not exceed 70ºF (21ºC) 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 70ºF (21ºC) during the
six-hour period, unless an ambient air temperature is maintained that ensures
the food does not exceed 70ºF (21ºC) 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
41ºF (5ºC) 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 41ºF (5ºC) or less cold-holding
temperature control;Pf
4. The food shall be:
a. Discarded if the temperature of the foods
exceeds 70ºF (21ºC);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 41ºF (5ºC) 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.
Notes
Statutory Authority: §§ 35.1-11 and 35.1-14 of the Code of Virginia.
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