204.13(E).

3-501.17 Ready-to-Eat, Time/Temperature Control for Safety Food, Date Marking.

(A) Except when PACKAGING FOOD using a REDUCED OXYGEN

PACKAGING method as specified under Section 3-502.12, and except as

specified in Paragraphs (E) and (F) of this section, refrigerated, READY-TO-EAT,

TIME/TEMPERATURE CONTROL FOR SAFETY FOOD prepared and held in a

RETAIL FOOD ESTABLISHMENT for more than twenty-four (24) hours shall be

clearly marked to indicate the date or day by which the FOOD shall be consumed

on the PREMISES, sold, or discarded when held at a temperature of 5ºC (41ºF)

or less for a maximum of seven (7) days. The day of preparation shall be counted

as Day 1. Pf

(B) Except as specified in Paragraphs (E) - (G) of this section, refrigerated,

READY-TO-EAT TIME/TEMPERATURE CONTROL FOR SAFETY FOOD

prepared and PACKAGED by a FOOD PROCESSING PLANT shall be clearly

marked, at the time the original container is opened in a RETAIL FOOD

ESTABLISHMENT and if the FOOD is held for more than 24 hours, to indicate the

date or day by which the FOOD shall be consumed on the PREMISES, sold, or

discarded, based on the temperature and time combinations specified in Paragraph

(A) of this

section and: Pf

(1) The day the original container is opened in the RETAIL FOOD

ESTABLISHMENT shall be counted as Day 1; Pf and

(2) The day or date marked by the RETAIL FOOD ESTABLISHMENT

may not exceed a manufacturer’s use-by date if the manufacturer

determined the use-by date based on FOOD safety. Pf

SAFETY FOOD ingredient or a portion of a refrigerated, READY-TO- EAT,

TIME/TEMPERATURE CONTROL FOR SAFETY FOOD that is subsequently

combined with additional ingredients or portions of FOOD shall retain the date

marking of the earliest-prepared or first- prepared ingredient.Pf