Section 3-501.16 - Time/Temperature Control for Safety Food, Hot and Cold Holding(A)Except during preparation, cooking, or cooling, or when time is used as the public health control as specified under § 3-501.19, and except as specified under ¶¶ (B)- (C) of this section, TIME/TEMPERATURE CONTROL FOR SAFETY FOOD shall be maintained: (1) At 57°C (135° F) or above, except that roasts cooked to a temperature and for a time specified in ¶ 3-401.11 (B) or reheated as specified in ¶ 3-403.11 (E) may be held at a temperature of 54° C (130° F) or above;P or(2) At 5°C (41°F) or less.P(B) EGGS that have not been treated to destroy all viable Salmonellae shall be stored in refrigerated EQUIPMENT that maintains an ambient air temperature of 5°C (41°F) or less.P(C) TIME/TEMPERATURE CONTROL FOR SAFETY FOOD in a homogenous liquid form may be maintained outside of the temperature control requirements, as specified under ¶ (A) of this section, while contained within specially designed EQUIPMENT that complies with the design and construction requirements as specified under ¶ 4-204.13 (E).Wis. Admin. Code Department of Agriculture, Trade and Consumer Protection 3-501.16
Adopted by,Register April 2015 No. 712, eff.5/1/2015.Amended by,Register August 2016 No. 728, eff. 9/1/2016.Adopted by, Register July 2020 No. 775, eff. 8/1/2020