Where time without temperature control is used for a working supply of TCS food before cooking or for ready-to-eat TCS food on display, written procedures prepared in advance and available to the regulator describe how the requirements are met and how food cooked and refrigerated beforehand was cooled (Pf). Up to 4 hours: food starts at 5°C (41°F) or less or 57°C (135°F) or more (P) (cut produce or opened hermetically sealed ready-to-eat food may start at up to 21°C (70°F) if it stays at or below 21°C and is marked 4 hours from when it became TCS), is marked with the time 4 hours after removal from temperature control (Pf), and is cooked and served, served, or discarded within 4 hours (P). Up to 6 hours: food starts at 5°C or less, never exceeds 21°C (70°F) (P), is monitored or held in ambient conditions that keep it below 21°C (Pf), is marked with removal time and the 6 hour limit (Pf), and is discarded if it passes 21°C or 6 hours (P). Unmarked or over-time food is discarded (P). Establishments serving highly susceptible populations may not use time alone for raw eggs.
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.