1. A. Time only, rather than time in conjunction with temperature, may be used as a public health control for a working supply of potentially hazardous food before cooking, or for ready-to-eat potentially hazardous food before cooking, or for ready-to-eat potentially hazardous food that is displayed or held for service for immediate consumption if:

   1. 1. the food is marked or otherwise identified with the time within which it shall be cooked, served or discarded;
   2. 2. the food is served or discarded within four hours from the point in time when the food is removed from temperature control;
   3. 3. food in unmarked containers or packages, or for which the time expires, is discarded; and
   4. 4. written procedures are maintained in the food establishment or retail food store/market and are available to the department upon request.

Authority Note

AUTHORITY NOTE: Promulgated in accordance with R.S. 40:4.

Historical Note

HISTORICAL NOTE: Promulgated by the Department of Health and Hospitals, Office of Public Health, LR 28:321 (February 2002), amended LR 28:1415 (June 2002).