§81.10 Table 1. Summary of procedures for using time as a public health control.
Quick Navigation
Summary of Procedures for Using Time as a Public Health Control
Removal
From:
Maximum
Time out of
Holding
Temperature
When to
Measure
Temperature
What to Note on
Required Labels
When to
Discard
Cold
holding at or
below 41°F
(5°C)
6 hours When removed
from cold
holding, and,
at 4 hours after
removal
The date, time
and temperature
when removed
from cold
holding, and,
The time and
temperature 4
hours after
removal, and
The time to
discard, serve, or
cook
If
temperature
is over 70°F
(21° C) at 4
hours after
removal or
if not served
within 6
hours
Hot holding
at or above
140° F (60°
C)
4 hours When removed
from hot holding
The date, time
and temperature
when removed
from hot holding,
and,
The time 4 hours
after removed
from hot holding.
This is the time
when the food
must be cooked,
served, or
discarded
If not served
within 4
hours