S.C. Code Regs. 3-501.19. Time as a Public Health Control Measure

(A) Except as specified under (D) of this section, if time without temperature control is used as the public health control for a working supply of time/temperature control for safety food before cooking, or for ready-to-eat time/temperature control for safety food that is displayed or held for sale or service: (1) Written procedures shall be prepared in advance, maintained in the retail food establishment and made available to the Department upon request that specify: Pf (a) Methods of compliance with (B)(1) through (4) or (C)(1) through (5) of this section; Pf and (b) Methods of compliance with 3-501.14 for food that is prepared, cooked, and refrigerated before time is used as a public health control. Pf (B) If time without temperature control is used as the public health control up to a maximum of four (4) hours: (1) The food shall have an initial temperature of 41 degrees F (5 degrees C) or less when removed from cold holding temperature control, or 135 degrees F (57 degrees C) or greater when removed from hot holding temperature control; P (2) The food shall be marked or otherwise identified to indicate the time that is four (4) hours past the point in time when the food is removed from temperature control; Pf (3) The food shall be cooked and served, served at any temperature if ready-to-eat, or discarded, within four (4) hours from the point in time when the food is removed from temperature control; P and (4) The food in unmarked containers or packages, or marked to exceed a four (4) hour limit shall be discarded. P (C) If time without temperature control is used as the public health control up to a maximum of six (6) hours: (1) The food shall have an initial temperature of 41 degrees F (5 degrees C) or less when removed from temperature control and the food temperature may not exceed 70 degrees F (21 degrees C) within a maximum time period of six (6) hours; P limit shall be discarded. P (C) If time without temperature control is used as the public health control up to a maximum of six (6) hours: (1) The food shall have an initial temperature of 41 degrees F (5 degrees C) or less when removed from temperature control and the food temperature may not exceed 70 degrees F (21 degrees C) within a maximum time period of six (6) hours; P (2) The food shall be monitored to ensure the warmest portion of the food does not exceed 70 degrees F (21 degrees C) during the six (6) hour period, unless an ambient air temperature is maintained that ensures the food does not exceed 70 degrees F (21 degrees C) during the six (6) hour holding period;Pf (3) The food shall be marked or otherwise identified to indicate: Pf (a) The time when the food is removed from 41 degrees F (5 degrees C) or less cold holding temperature control, Pf and (b) The time that is six (6) hours past the point in time when the food is removed from cold holding temperature control; Pf (4) The food shall be: (a) Discarded if the temperature of the food exceeds 70 degrees F (21 degrees C),P or (b) Cooked and served, served at any temperature if ready-to-eat, or discarded within a maximum of six (6) hours from the point in time when the food is removed from 41 degrees F (5 degrees C) or less cold holding temperature control; P and (5) The food in unmarked containers or packages, or marked with a time that exceeds the six (6) hour limit shall be discarded. P (D) A retail food establishment that serves a highly susceptible population may not use time as specified under (A), (B), or (C) of this section as the public health control for raw eggs.