Corporation Personal Held With Temperature Control In Broward
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FAQ
If the food doesn't get hotter than 70°F (21°C), it can stay out for six hours. But if it does reach more than 70°F (21°C), it follows the four-hour rule and must be thrown away after that time has passed (or immediately after it reaches that temperature, if it's already been out four hours).
Food held between 5oC and 60oC for less than 2 hours can be used, sold or put back in the refrigerator to use later. Food held between 5oC and 60oC for 2-4 hours can still be used or sold, but can't be put back in the fridge. Food held between 5oC and 60oC for 4 hours or more must be thrown away.
Explanation: The maximum amount of time that cold Time/Temperature Control for Safety (TCS) food may be held without temperature control before it has to be sold, served, or thrown out is typically 6 hours if it was previously held at 41°F (5°C) or less.
Hot: maintain at 135°F or above. Cold: maintain at 41°F or lower. TCS foods may be held for up to 7 days at 41°F or up to 4 days if held at 45°F. Frozen: maintain at 0°F or lower.
Foods must be discarded when they have reached the time limit (4 hours or 6 hours). Once food has been held using time as a public health control, it cannot go back to being held using temperature control regardless of the temperature of the food. The food must begin at 41°F or below; or 135°F or above.
TCS foods that are ready-to-eat can be safely consumed in a four hour window. If they have not been temperature controlled, they should be discarded after four hours. Hot held and cold held foods can be served for four hours without temperature controls if they are discarded after the four-hour time limit.
The first requirement is that the food must be properly hot (greater than 135°F) or cold (less than 41°F) before being placed on display under time as the public health control (TPHC). A hot food must be cooked thoroughly before it may be held under TPHC.
