Time/Temperature Control for Safety Food, hot and cold holding

(a) P Except during preparation, cooking, or cooling, or when time is used as the public health control as specified under 310:257-5-62 and except as specified in (b) of this Section, Time/Temperature Control for Safety Food shall be maintained: (1) At 57°C (135°F) or above, except that roasts cooked to a temperature and for a time specified under 310:257-5-46(b) or reheated as specified in 310:257-5-52(e) may be held at a temperature of 54°C (130°F); or (2) At a temperature of 5°C (41°F) or less . (b) P Eggs that have not been treated to destroy all viable Salmonellae shall be stored in refrigerated equipment that maintains an ambient air temperature of 5°C (41° F) or less. (c) Time/Temperature Control for Safety Food in a homogenous liquid form may be maintained outside of the temperature control requirements, as specified under (a) of this Section, while contained within specially designed equipment that complies with the design and construction requirements as specified in 310:257-7-28(5).