113996-114020
HEALTH AND SAFETY CODE
SECTION 113996-114020
113996. (a) Except during preparation, cooking, cooling,
transportation to or from a retail food facility for a period of less
than 30 minutes, or when time is used as the public health control
as specified under Section 114000, or as otherwise provided in this
section, potentially hazardous food shall be maintained at or above
135 F, or at or below 41 F.
(b) Roasts cooked to a temperature and for a time specified in
subdivision (b) of Section 114004 shall be held at a temperature of
130 F or above.
(c) The following foods may be held at or below 45 F:
(1) Raw shell eggs.
(2) Unshucked live molluscan shellfish.
(3) Pasteurized milk and pasteurized milk products in original,
sealed containers.
(4) Potentially hazardous foods held for dispensing in vending
machines.
(5) Potentially hazardous foods held for sampling at a certified
farmers' market.
(6) Potentially hazardous foods held during transportation.
(d) Potentially hazardous foods held for dispensing in serving
lines and salad bars may be maintained above 41 F, but not above 45
F, during periods not to exceed 12 hours in any 24-hour period only
if the unused portions are disposed of at or before the end of this
24-hour period. For purposes of this subdivision, a display case
shall not be deemed to be a serving line.
113998. If it is necessary to remove potentially hazardous food
from the specified holding temperatures to facilitate preparation,
this preparation shall in no case exceed two cumulative hours without
a return to the specified holding temperatures.
114000. (a) Except as specified in subdivision (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, the
following shall occur:
(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) The food in unmarked containers or packages or marked to
exceed a four-hour limit shall be discarded.
(4) Written procedures shall be maintained in the food facility
and made available to the enforcement agency upon request, that
ensure compliance with this section and Section 114002, for food that
is prepared, cooked, and refrigerated before time is used as a
public health control.
(b) Time only, rather than time in conjunction with temperature,
may not be used as the public health control for raw eggs in the
following food facilities:
(1) Licensed health care facilities.
(2) Public and private school cafeterias.
114002. (a) Whenever food has been prepared or heated so that it
becomes potentially hazardous, it shall be rapidly cooled if not held
at or above 135 F.
(b) After heating or hot holding, potentially hazardous food shall
be cooled rapidly from 135