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  • Application For Using Time In Lieu Of Temperature

Get Application For Using Time In Lieu Of Temperature

Application for Using Time in Lieu of Temperature Rule .2609 (h), (i) ID# Establishment Name: Burger King Location Address: All Burger King Restaurants in NC City: Various State: NC ZIP: Various Mailing.

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How to fill out the Application For Using Time In Lieu Of Temperature online

This guide will assist you in accurately completing the Application For Using Time In Lieu Of Temperature online. By following the outlined steps, you can ensure that all required information is provided clearly and accurately.

Follow the steps to effectively complete your application online.

  1. Click the ‘Get Form’ button to access the application and open it in your preferred online editor.
  2. Enter the establishment name in the designated field. For this application, you can input 'Burger King'.
  3. Provide the location address. As specified, input 'All Burger King Restaurants in NC'. Fill in 'Various' for the city and 'NC' for the state, leaving the ZIP code as 'Various'.
  4. Fill in the mailing address, which is the same as the physical location address: 'All Burger King Restaurants in NC', with 'Various' in both the city and ZIP code fields.
  5. In the contact person section, enter 'Ms. Mary Sandford' along with her title 'Mgr, Brand Protection'.
  6. Input the telephone number, which is '305-378-7917'.
  7. Enter the food product and its description. For this application, input 'Sliced, fully cooked ham' and then describe it as 'fully cooked sliced ham to be used on breakfast items and sandwiches'.
  8. Specify the procedures for handling the food. Summarize the given information about storing and serving the ham, ensuring all critical steps are included.
  9. Address the time and temperature controls. Indicate that the ham is received refrigerated (34 - 40 F) and detail the discard time practices.
  10. Include the labeling method, indicating that the two-hour discard time is marked on the pan or prep board.
  11. Document the service procedure or holding location, which is the condiment well of the sandwich prep board.
  12. Enter the disposal method for any leftover product, which is to discard in garbage after two hours.
  13. Agree to follow the stated procedures by checking the box that indicates consent.
  14. Sign and date the application, confirming your agreement to the outlined practices.
  15. After completing all fields, save your changes. You can then download, print, or share the form as needed.

Complete your Application For Using Time In Lieu Of Temperature online today.

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Food Safety - Time/Temperature Control for Safety (TCS) Food Those items are known as TCS foods or Time/Temperature Control for Safety foods. A TCS food requires time and temperature controls to limit the growth of illness causing bacteria.

Some examples of TCS food are: Fish and shellfish. Eggs. Dairy. Meat products. Cooked vegetables. Cut garlic in oil. Custard or cream. Raw sprouts.

Most common TCS foods Meat products. Eggs. Fish and shellfish. Dairy. Cream or custard. Cooked vegetables. Potato dishes. Protein-rich plants.

Examples may include: Raw shell eggs on a cook line, or waffle batter at a self-serve breakfast bar. Pasta salad or cut tomatoes on a buffet. Sushi rice, pizza, egg rolls or rice noodles outside of temperature control.

Foods that need time and temperature control for safety—known as TCS foods—include milk and dairy products, eggs, meat (beef, pork, and lamb), poultry, fish, shellfish and crustaceans, baked potatoes, tofu or other soy protein, sprouts and sprout seeds, sliced melons, cut tomatoes, cut leafy greens, untreated garlic- ...

A method used to hold TCS food items without heat or mechanical refrigeration in the temperature danger zone between 41ºF and 135ºF. Time limits ensure that the food is discarded promptly to prevent foodborne illness.

Dried rice, beans, pasta, and grains aren't considered TCS foods until they are cooked. The dried form of these foods can be stored at room temperature, but once they are reconstituted and heated, they become susceptible to bacteria growth. The same rule applies to fresh vegetables that are cooked.

Cook all TCS food to required temperatures and times. Maintain hot TCS food at 135°F or above. Properly cooked roasts may be held at 130°F or above. TCS food must be cooled from 135°F to 70°F within 2 hours and completely cooled to 41°F or below within 6 hours.

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© Copyright 1997-2025
airSlate Legal Forms, Inc.
3720 Flowood Dr, Flowood, Mississippi 39232
Form Packages
Adoption
Bankruptcy
Contractors
Divorce
Home Sales
Employment
Identity Theft
Incorporation
Landlord Tenant
Living Trust
Name Change
Personal Planning
Small Business
Wills & Estates
Packages A-Z
Form Categories
Affidavits
Bankruptcy
Bill of Sale
Corporate - LLC
Divorce
Employment
Identity Theft
Internet Technology
Landlord Tenant
Living Wills
Name Change
Power of Attorney
Real Estate
Small Estates
Wills
All Forms
Forms A-Z
Form Library
Customer Service
Terms of Service
Privacy Notice
Legal Hub
Content Takedown Policy
Bug Bounty Program
About Us
Blog
Affiliates
Contact Us
Delete My Account
Site Map
Industries
Forms in Spanish
Localized Forms
State-specific Forms
Forms Kit
Legal Guides
Real Estate Handbook
All Guides
Prepared for You
Notarize
Incorporation services
Our Customers
For Consumers
For Small Business
For Attorneys
Our Sites
US Legal Forms
USLegal
FormsPass
pdfFiller
signNow
airSlate WorkFlow
DocHub
Instapage
Social Media
Call us now toll free:
+1 833 426 79 33
As seen in:
  • USA Today logo picture
  • CBC News logo picture
  • LA Times logo picture
  • The Washington Post logo picture
  • AP logo picture
  • Forbes logo picture
© Copyright 1997-2025
airSlate Legal Forms, Inc.
3720 Flowood Dr, Flowood, Mississippi 39232