Time only, rather than time in conjunction with temperature, may be 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, if the following requirements are met:

1. (1) The food is marked or otherwise identified with the time within which it must be cooked, served, or discarded;
2. (2) The food is served or discarded within four hours from the 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 and made available to the regulatory authority upon request to ensure compliance with subdivisions (1) to (3), inclusive, of this section and § 44:02:07:32 for food that is prepared, cooked, and refrigerated before time is used as a public health control.

   Once time is implemented as a control measure for potentially hazardous food, no other measures may be substituted.

Source: 23 SDR 195, effective May 26, 1997.

General Authority: SDCL 34-1-17 , 34-18-22.

Law Implemented: SDCL 34-18-22 , 34-18-25.