Outside preparation, cooking and cooling, and unless time is used as the public health control, TCS food is held at 57°C (135°F) or above (roasts cooked or reheated under 3-401.11(B) at 54°C (130°F) or above) or at 5°C (41°F) or less (P). Eggs not treated to destroy Salmonellae are stored in refrigeration at 7°C (45°F) ambient or less (P). Homogeneous liquid TCS food may be held outside these limits in specially designed equipment meeting 4-204.13(E).
This control maps to 1 controls across 1 other frameworks. If you already hold one of them, the evidence you collected for it is the starting point here rather than new work.
Every mapping shown was judged rather than inferred from wording similarity, and the ones that failed review are published too. See the coverage reports and what was rejected.
The graph holds this control, the 1 it maps to, and the evidence behind each claim, over MCP and REST.