Corporation Personal Held With Temperature Control In Harris
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FAQ
Hot foods can be held without temperature control for up to four hours if the food is held at 135°F (57°C) or higher before removing it from the temperature control. Cold foods can be left out for six hours if the temperature does not exceed 70°F (21°C).
If temperature is not being controlled (i.e. the food is being held at room temperature), the time that food spends in the temperature danger zone (41 to 135°F) must be limited to no longer than 4 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. Cold foods can be served for six hours as long as the food temperature stays below 70° Fahrenheit. Discard cold food that warm to over 70° Fahrenheit.
Cold food (41°F or below) can be held up to 4 hours after it is removed from temperature control if the temperature is not monitored. Cold food (41°F or below) can be held up to 6 hours after it is removed from temperature control if the temperature is monitored and never rises above 70°F.
Ensure your cold-holding equipment, like cold food tables and cold crocks, keeps foods at 40 degrees Fahrenheit and below. Any cold food held without refrigeration is safe for up to 6 hours, starting from the time it was removed from refrigeration at 40 degrees Fahrenheit and below.
You can keep hot or cold food without temperature control for up to four hours. You can keep cold food without temperature control for up to six hours, if you follow additional temperature- tracking procedures.
