[Sca-cooks] New Food Guide Regs re: holding food without tempcontrol

[grizly]

They like to call this Time As Control, IIRC.  We have to label the last
time we had temperature control, the temperature and the time it is to be
discarded.  We get no "cheat" in our county.  Once we  start down this road,
we cannot turn back at, say, 2.5 hours and go back into the freidge for
normal handling.  Our state's new regs are showing 4 hour limit . . . or it
may be just Coweta County being extra cautious.

EX:  We put our pizza sauce into pump gallon jugs and label the temp/time at
6pm.  We pump it into souffle cups all night for for service until we hit
the "magic" hour of 10 pm (when we close).  Then, dump the whole lot of what
is still out and go from there.

niccolo
(our new state regs are on hold; God bless the GA Restaurant Association.
They are lobbying for some more realistic implementations and inspection
guidleines.)

-----Original Message-----
From: sca-cooks-bounces+franiccolo=mindspring.com at ansteorra.org
[mailto:sca-cooks-bounces+franiccolo=mindspring.com at ansteorra.org]On
Behalf Of King's Taste Productions
Sent: Friday, May 05, 2006 11:48 AM
To: SCA Cooks
Subject: [Sca-cooks] New Food Guide Regs re: holding food without
tempcontrol


I’m reviewing the new ServSafe edition materials, and there is an update
in the approved manner of holding cold foods outside of temperature
control.
Just FYI.
Christianna


Holding Cold Food Without Temperature Control: The ServSafe materials
now reflect the
2005 FDA Food Coderecommendation for holding cold food without
temperature control.
Refrigerated potentially hazardous food can be held without temperature
control for up to six
hours if it was originally held at 41°F (5°C) or lower; if the food is
labeled with the date and
both the time it left temperature control and the time it is to be
discarded; and no part of the food
must exceed 70°F (21°C) during the six hours.
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