TimeasaPublicHealthControl-BoulderCounty:作为一个公共卫生控制的博尔德县.docxVIP

TimeasaPublicHealthControl-BoulderCounty:作为一个公共卫生控制的博尔德县.docx

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TimeasaPublicHealthControl-BoulderCounty:作为一个公共卫生控制的博尔德县.docx

Time as a Public Health Control Based on the Colorado Retail Food Establishment Rules and Regulations Section 3-605Facility informationFacility name: Facility address: Requirements based on time length chosen4-Hour OptionThe food must begin at 41°F or below; or 135°F or above. (Cut tomatoes, pancake batter and waffle batter may begin at any temperature.)Food must be disposed when the food has reached the 4-hour time limit. Food cannot be reused.6-Hour OptionThe food must begin at 41°F or below. (Cut tomatoes may begin at any temperature below 70°F.)The food may not rise above 70°F while held using time as a public health control.Temperatures of the food must be taken periodically to ensure the food does not rise above 70°F or the food must be held in equipment that has an ambient air temperature cold enough to maintain the food at 70°F or below.Food that rises above 70°F must be disposed immediately. Food must be disposed when the food has reached the 6-hour time limit. Food cannot be reused.Food that will be held under time controlFood product(s):Food product(s) ingredients (include flavorings, dyes, colors, etc.): Food product(s) assembly procedure (explain how food is prepared from start to finish, include time frame):Time control begins at (select one):Cooking completionTemperature control removalRoom temperature ingredient assemblyLocation of food during time as control: LabelingThe foods must be marked or identified to indicate when the time control begins and when the time limit expires (4 hours or 6 hours). Foods that are not marked or labeled must be discarded immediately. Labeling method (tape, laminated cards, log, etc.): Disposal time and methodAmount of time product will be under time as control: If 6-hour time as control, explain how temperature will be monitored: Disposal method (garbage, compost, etc.): Regulations requirementsA food establishment that serves a highly susceptible population may not use time as the public health control for raw eggs.

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