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Click ‘Get Form’ to open the Time in Lieu of Temperature application in the editor.
Begin by entering your establishment name, location address, and mailing address in the designated fields. Ensure accuracy for effective communication.
Fill in the contact person’s details along with their office phone number and email address. This information is crucial for follow-up inquiries.
List your food/menu item and its ingredients clearly. Specify the batch quantity to provide a complete overview of what you are submitting.
Detail each preparation step, including required temperatures and time frames. This section is vital for compliance with health regulations.
Indicate when time control begins by checking the appropriate box based on your operation type—cooking completion, removal from holding, or assembly from room temperature ingredients.
Specify the maximum holding time applicable to your operation and describe your labeling method for tracking purposes.
Complete the disposal method section and provide any additional information as necessary before signing and dating the application.
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According to the Certified Food Safe Professional (CFSP) Credential, there are three ways that time-temperature abuse occurs: Food is stored or held at temperatures inside the danger zone (41-135 F) for longer than 4 hours. For reference, room temperature is considered to be between 68 and 74 F.
What is the time and temperature rule?
Temperature danger zone: 41 to 135 degrees F. The longer food is in the temperature danger zone, the more time pathogens have to grow. The goal is to reduce the amount of time TCS food spends in the temperature danger zone. If food is held in this range for four or more hours, you must throw it out.
What is the 41-135 rule?
The time/temperature principle describes the relationship between the growth of bacteria that are in food and the length of time food remains in the Danger Zone. Many bacteria grow best in the same range of temperatures that we find comfortable.
What temperature is time temperature abuse?
Harmful microorganisms grow well in foods held between temperatures of 41 degrees Fahrenheit and 135 degrees Fahrenheit. This temperature range is also known as the Temperature Danger Zone (TDZ). The less time foods spend in the TDZ, the less time harmful microorganisms have to grow.
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TIME IN LIEU OF TEMPERATURE: 4-HOUR PROCEDURE
Food shall have an initial temperature of 41 F or less when removed from temperature control and may not exceed 70 F within a maximum time period of 6-hours.
Ohio Admin. Code 901:3-4-05 - Risk level of retail food
time in lieu of temperature as a public health control for time/temperature controlled for safety food. Examples of high-risk activities include, but are
TIDE and TEMP push buttons move hand clockwise and counterclockwise, respectively. Hold push button to move hand fast. Push crown in when done. TIDE/TEMPERATURE
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