Post Number: 1
|Posted on Saturday, April 18, 2009 - 08:19 am: |
I notice in a lot of these little donut shops, they keep sausage rolls sittng out at room tempaurature. Since these stores open at 5 or 6 and stay open until noon, they essentially have cooked meat out at room temperature for 4 - 6 hours (and who knows when they were baked.
What is the health code regarding this? Is it okay?
Julie Stallcup, Health and Food Safety
Post Number: 12
|Posted on Monday, April 20, 2009 - 09:27 am: |
In order to allow a food to be stored at room temperature, we have to determine whether or not it requires time or temperature control for safety. This determination is science-based and takes into consideration pH, water activity and the interaction of the two. Unless the food is determined to meet the criteria for it to be out at room temperature indefinitely, the food will require a control such as maintaining temperature, for example, by using refrigeration or using time as a control, for example, by demarking the time (not to exceed 4 hours) by which the food is to be consumed or discarded. The store operator should be able to tell you as well as show you at what time each tray of items has as the consumed/discard time. If the store is using time as their control, we would have approved a written policy from the owner before opening and required that the time is evident on each tray. Then if the food is not sold within the required time frame (4 hours), it must be discarded and not sold. For businesses that have not obtained approval from our office to use time as a control and to follow this same procedure, you should only find a ‘dummy’ or a sample product on the tray for display and when ordered, the operator should obtain your product from the approved control, such as refrigerator or hot-holding unit. If you have concerns about a specific establishment or find an establishment that is not following these procedures, please let us know by calling or e-mailing to 972.292.5304 or firstname.lastname@example.org.