1 CRR-NY 271-2.17NY-CRR
1 CRR-NY 271-2.17
1 CRR-NY 271-2.17
271-2.17 Food display—potentially hazardous foods.
(a) Potentially hazardous foods shall be held at a temperature of 45°F (congruent to 7°C) or less, or at 41°F (5°C) as specified under section 271-2.7 of this Subpart or at a temperature of 135°F (57°C) or greater during display.
(b) If time only, rather than time in conjunction with temperature, is used as the public health control for a working supply of potentially hazardous food before cooking, or for ready-to-eat potentially hazardous food that is displayed or held for service for immediate consumption:
(1) 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;
(2) the food shall be cooked and served, served if ready-to-eat, or discarded, within four hours from the point in time when the food is removed from temperature control;
(3) any food described in paragraphs (1) and (2) of this subdivision which exceed the four-hour limit shall be discarded; and
(4) written procedures shall be maintained in the food establishment and made available to the department upon request, that ensure compliance with:
(i) paragraphs (1)-(3) of this subdivision; and
(ii) section 271-2.11 of this Subpart for food that is prepared, cooked and refrigerated before time is used as a public health control.
1 CRR-NY 271-2.17
Current through August 31, 2021
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