Salt Lake Valley Health Department
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Food Protection
Food Safety Fact Sheets and Brochures
Sanitization of Food Equipment and Utensils
Preventing Chemical Contamination
Eating, Drinking or Using Tobacco
Food Temperature Control
Brochure (PDF 255 KB)
Temperature Control
Potentially hazardous foods shall be maintained at 135°F or higher, or, 41°F or lower. Foods should pass quickly through the Temperature Danger Zone during the cooking, cooling, and reheating phases.
Time as a Control
If time is used as the public health control for potentially hazardous foods, each food needs be marked to indicate the time that is four hours past the point in time when the food is removed from temperature control. At the end of the four hours, the food shall be eaten or discarded. The food cannot be refrigerated for later use.
A written procedure concerning time control shall be maintained in the food establishment and made available to the regulatory authority upon request.
