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Answer :
Final answer:
When using time as a control for TCS food, the food must not be at room temperature for over four hours, and must be labelled with the four-hour limit. If not consumed in that time, the food should be discarded. Certain on-demand items may be exempt.
Explanation:
In order to use time, instead of temperature, as the sole method of controlling ready-to-eat Time/Temperature Control for Safety (TCS) food, there are several requirements. The food must not be kept at room temperature for more than four hours total, inclusive of preparation and serving time.
It must be labelled to clearly indicate when the four-hour time limit will be reached. Should the food not be consumed within the four hours, it should be discarded. Items like sushi or sandwiches made on-demand are typically exceptions to this rule. This type of control is often referred to as the Time as a Public Health Control (TPHC) method.
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