What are the requirements for using time rather than temperature as the only method of control when holding ready-to-eat food?
1. Cold Food
2. Hot food
1. a)Was held at 41°F or lower prior to removal from refrigeration, b) it does not exceed 70°F during 6 hours, c)It has a label specifying both when removed from refrigeration & when it must be discarded, & d) It must be sold, served, or discarded within 6 hours
2. a)Was held at 135°F or higher prior to removal from temperature control, b)It has a label that specifies when it is to be discarded, & c) It must be sold, served, or discarded within 4 hours