HAR §11-50-34. §11-50-34 Limitation of growth of organisms of public health concern

(a) Stored frozen foods shall be maintained frozen. (b) Frozen potentially hazardous food (time/temperature control for safety food) that is slacked to moderate the temperature shall be held: (1) Under refrigeration that maintains the food temperature at forty-one degrees Fahrenheit or less; (2) At any temperature if the food remains frozen. (c) Potentially hazardous food (time/temperature control for safety food) shall be thawed: (1) Under refrigeration that maintains the food temperature at forty-one degrees Fahrenheit or less; or (2) Completely submerged under running water: (A) At a water temperature of seventy degrees Fahrenheit or below; (B) With sufficient water velocity to agitate and float off loose particles in an overflow; and (C) For a period of time that does not allow thawed portions of ready-to-eat food to rise above forty-one degrees Fahrenheit; or (D) For a period of time that does not allow thawed portions of a raw animal food requiring cooking as specified in section 11-50-33(a)(1) or (2) to be above forty-one degrees Fahrenheit, for more than four hours including: (i) The time the food is exposed to the running water and the time needed for preparation for cooking; or (ii) The time it takes under refrigeration to lower the food temperature to forty-one degrees Fahrenheit; (3) As part of a cooking process if the food that is frozen is: (A) Cooked as specified in section 11-50-33(a)(1), (2) or (b); or (B) Thawed in a microwave oven and immediately transferred to conventional cooking equipment, with no interruption in the process; (4) Using any procedure if a portion of frozen ready-to-eat food is thawed and prepared for immediate 50-92 3236 1. §11-50-34 service in response to an individual consumer's order; or (5) Using any procedure that ensures the surface temperature does not exceed forty-one degrees Fahrenheit during thawing; or (6) Reduced oxygen packaged fish that bears a label that it is to be kept frozen until time of use should be removed from the reduced oxygen environment: (A) Prior to its thawing under refrigeration as specified in paragraph (1) of this section; or (B) Prior to, or immediately upon completion of, its thawing using procedures specified in paragraph (2) of this section. (d) Cooling. (1) Cooked potentially hazardous food (time/temperature control for safety food) shall be cooled: (A) Within two hours from one hundred thirty-five degrees Fahrenheit to seventy degrees Fahrenheit; and (B) Within a total of six hours from one hundred thirty-five degrees Fahrenheit to forty-one degrees Fahrenheit or less; (2) Potentially hazardous food (time/temperature control for safety food) shall be cooled within four hours to forty-one degrees Fahrenheit or less if prepared from ingredients at ambient temperature, such as reconstituted foods and canned tuna; (3) Except as specified in paragraph (4), a potentially hazardous food (time/temperature control for safety food) received in compliance with laws allowing a temperature above forty-one degrees Fahrenheit during shipment from the supplier as specified in section 11-50-31(h)(2), shall be cooled within four hours to forty-one degrees Fahrenheit or less. (4) Raw eggs shall be received as specified in section 11-50-31(h)(3) and immediately placed in refrigerated equipment that maintains an ambient air temperature of forty-five degrees Fahrenheit or less; (e) Cooling methods. 50-93 3236 §11-50-34 (1) Cooling shall be accomplished in accordance with the time and temperature criteria specified in subsection (d) by using one or more of the following methods based on the type of food being cooled: (A) Placing the food in shallow pans; (B) Separating the food into smaller or thinner portions; (C) Using rapid cooling equipment; (D) Stirring the food in a container placed in an ice water bath; (E) Using containers (such as metal and stainless steel) that facilitate heat transfer; (F) Adding ice as an ingredient; or (G) Other effective methods; (2) When placed in cooling or cold holding equipment, food containers in which food is being cooled shall be: (A) Arranged in the equipment to provide maximum heat transfer through the container walls; and (B) Loosely covered, or uncovered if protected from overhead contamination as specified in section 11-50-32(q)(1)(B), during the cooling period to facilitate heat transfer from the surface of the food. (f) Potentially hazardous food (time/temperature control for safety food), hot and cold holding. (1) Except during preparation, cooking, or cooling, or when time is used as the public health control as specified in subsection (i), and except as specified in paragraphs (2) and (3), potentially hazardous food (time/temperature control for safety food) shall be maintained: (A) At one hundred thirty-five degrees Fahrenheit or above, except that roasts cooked to a temperature and for a time specified in section 11-50-33(a)(2) or reheated as specified in section 11-50-33(h)(5) may be held at a temperature of one hundred thirty degrees Fahrenheit or above; or (B) At forty-one degrees Fahrenheit or less; (2) Eggs that have not been treated to destroy all viable Salmonellae shall be stored in 50-94 3236 §11-50-34 refrigerated equipment that maintains an ambient air temperature of forty-five degrees Fahrenheit or less; (3) Potentially hazardous food (time/temperature control for safety food) in a homogenous liquid form may be maintained outside of the temperature control requirements, as specified in paragraph (1), while contained within specially designed equipment that complies with the design and construction requirements as specified in section 11-50-46(p)(5). (g) Ready-to-eat, potentially hazardous food (time/temperature control for safety food), date marking. (1) Except when packaging food using a reduced oxygen packaging method as specified in subsection (1), and except as specified in paragraphs (5) and (6), refrigerated, ready-to-eat, potentially hazardous food (time/temperature control for safety food) prepared and held in a food establishment for more than twenty-four 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 forty-one degrees Fahrenheit or less for a maximum of seven days; (2) Except as specified in paragraphs (5) to (7), refrigerated, ready-to-eat, potentially hazardous food (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 food establishment and if the food is held for more than twenty-four 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 (1) and: (A) The day the original container is opened in the food establishment shall be counted as day one; and (B) The day or date marked by the food establishment may not exceed a manufacturer's use-by date if the manufacturer determined the use-by date based on food safety; (3) A refrigerated, ready-to-eat, potentially hazardous food (time/temperature control for 50-95 3236 山 §11-50-34 safety food) ingredient or a portion of a refrigerated, ready-to-eat, potentially hazardous food (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; (4) A date marking system that meets the criteria stated in paragraphs (1) and (2) may include: (A) Using a method approved by the department for refrigerated, ready-to-eat potentially hazardous food (time/temperature control for safety food) that is frequently rewrapped, such as lunchmeat or a roast, or for which date marking is impractical, such as soft serve mix or milk in a dispensing machine; (B) Marking the date or day of preparation, with a procedure to discard the food on or before the last date or day by which the food must be consumed on the premises, sold, or discarded as specified in paragraph (1); (C) Marking the date or day the original container is opened in a food establishment, with a procedure to discard the food on or before the last date or day by which the food must be consumed on the premises, sold, or discarded as specified in paragraph (2); or (D) Using calendar dates, days of the week, color-coded marks, or other effective marking methods, provided that the marking system is disclosed to the department upon request; (5) Paragraphs (1) and (2) do not apply to individual meal portions served or repackaged for sale from a bulk container upon a consumer's request; (6) Paragraphs (1) and (2) do not apply to shellstock. (7) Paragraph (2) does not apply to the following foods prepared and packaged by a food processing plant inspected by a regulatory authority: (A) Deli salads, such as ham salad, seafood salad, chicken salad, egg salad, pasta salad, potato salad, and macaroni salad, 50-96 3236 §11-50-34 manufactured in accordance with 21 CFR 110, entitled "Current good manufacturing practice in manufacturing, packing, or holding human food"; (B) Hard cheeses containing not more than 39 per cent moisture as defined in 21 CFR 133, entitled "Cheeses and related cheese products", such as cheddar, gruyere, parmesan and reggiano, and romano; (C) Semi-soft cheeses containing more than thirty-nine per cent moisture, but not more than fifty per cent moisture, as defined in 21 CFR 133, entitled "Cheeses and related cheese products", such as blue, edam, gorgonzola, gouda, and Monterey jack; (D) Cultured dairy products as defined in 21 CFR 131, entitled "Milk and cream", such as yogurt, sour cream, and buttermilk; (E) Preserved fish products, such as pickled herring and dried or salted cod, and other acidified fish products defined in 21 CFR 114, entitled "Acidified foods"; (F) Shelf stable, dry fermented sausages, such as pepperoni and Genoa salami that are not labeled "Keep Refrigerated" as specified in 9 CFR 317 entitled "Labeling, marking devices, and containers", and which retain the original casing on the product; and (G) Shelf stable salt-cured products such as prosciutto and Parma (ham) that are not labeled "Keep Refrigerated" as specified in 9 CFR 317 entitled "Labeling, marking devices, and containers". (h) Ready-to-eat, potentially hazardous food (time/temperature control for safety food), disposition. (1) A food specified in subsection (g)(1) or (2) shall be discarded if it: (A) Exceeds the temperature and time combination specified in subsection (g)(1), except time that the product is frozen; (B) Is in a container or package that does not bear a date or day; or (C) Is appropriately marked with a date or day that exceeds a temperature and time combination as specified in subsection (g)(1); 50-97 3236 §11-50-34 (2) Refrigerated, ready-to-eat, potentially hazardous food (time/temperature control for safety food) prepared in a food establishment and dispensed through a vending machine with an automatic shutoff control shall be discarded if it exceeds a temperature and time combination as specified in subsection (g)(1); (i) Time as a public health control. (1) Except as specified in paragraph (4), if time without temperature control is used as the public health control for a working supply of potentially hazardous food (time/temperature control for safety food) before cooking, or for ready-to-eat potentially hazardous food (time/temperature control for safety food) that is displayed or held for sale or service: (A) Written procedures shall be prepared in advance, maintained in the food establishment and made available to the department upon request that specify: (i) Methods of compliance with paragraph (2)(A) to (C) or (3)(A) to (E); and (ii) Methods of compliance with subsection (d) for food that is prepared, cooked, and refrigerated before time is used as a public health control; (2) If time without temperature control is used as the public health control up to a maximum of four hours: (A) The food shall have an initial temperature of forty-one degrees Fahrenheit or less when removed from cold holding temperature control or one hundred thirty-five degrees Fahrenheit or greater when removed from hot holding temperature control; (B) The food shall be marked or otherwise identified to indicate the time that is four hours past the point in time when the food is removed from temperature control; (C) The food shall be cooked and served, served at any temperature if ready-to-eat, or discarded, within four hours from the point in time when the food is removed from temperature control; and 50-98 3236 §11-50-34 (D) The food in unmarked containers or packages, or marked to exceed a four-hour limit shall be discarded; (3) If time without temperature control is used as the public health control up to a maximum of six hours: (A) The food shall have an initial temperature of forty-one degrees Fahrenheit or less when removed from temperature control and the food temperature may not exceed seventy degrees Fahrenheit within a maximum time period of six hours; (B) The food shall be monitored to ensure the warmest portion of the food does not exceed seventy degrees Fahrenheit during the six-hour period, unless an ambient air temperature is maintained that ensures the food does not exceed seventy degrees Fahrenheit during the six-hour holding period; (C) The food shall be marked or otherwise identified to indicate: (i) The time when the food is removed from forty-one degrees Fahrenheit or less cold holding temperature control; and (ii) The time that is six hours past the point in time when the food is removed from cold holding temperature control; (D) The food shall be: (i) Discarded if the temperature of the food exceeds seventy degrees Fahrenheit; or (ii) Cooked and served, served at any temperature if ready-to-eat, or discarded within a maximum of six hours from the point in time when the food is removed from forty-one degrees Fahrenheit or less cold holding temperature control; and (E) The food in unmarked containers or packages, or marked with a time that exceeds the six-hour limit shall be discarded; (4) A food establishment that serves a highly susceptible population may not use time as 50-99 B236