N.Y. Comp. Codes R. & Regs. Tit. 1 §§ 271-2.17

Current through Register Vol. 46, No. 41, October 9, 2024

Section 271-2.17 - Food display-potentially hazardous foods

(a) Potentially hazardous foods shall be held at a temperature of 45°F (congruent to 7°C) or less, or at 41°F (5°C) as specified under section 271-2.7 of this Subpart or at a temperature of 135°F (57°C) or greater during display.

(b) If time only, rather than time in conjunction with temperature, is used as the public health control for a working supply of potentially hazardous food before cooking, or for ready-to-eat potentially hazardous food that is displayed or held for service for immediate consumption:

(1) the food shall be marked or otherwise identified to indicate the time that is four hours past the point in time when the food is removed from temperature control;

(2) the food shall be cooked and served, served if ready-to-eat, or discarded, within four hours from the point in time when the food is removed from temperature control;

(3) any food described in paragraphs (1) and (2) of this subdivision which exceed the four-hour limit shall be discarded; and

(4) written procedures shall be maintained in the food establishment and made available to the department upon request, that ensure compliance with:

(i) paragraphs (1)-(3) of this subdivision; and

(ii) section 271-2.11 of this Subpart for food that is prepared, cooked and refrigerated before time is used as a public health control.

N.Y. Comp. Codes R. & Regs. Tit. 1 §§ 271-2.17

Repealed New York State Register June 22, 2016/Volume XXXVIII, Issue 25, eff. 6/22/2016

Adopted New York State Register December 21, 2016/Volume XXXVIII, Issue 51, eff. 12/21/2016