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Time as a control instead of temperature.

Here are some fabulous examples of using time to control bacterial growth (rather than temperature) and keep your guests safe. When you don't want to keep a food out of the temperature danger zone (41F - 135F) because it might ruin the quality, you can use a 4 hour time frame instead. That is a huge container of hollandaise, which is a common item for time rather than temperature.

It is required to write the time on the container that the product was removed from temperature control as you can see in the photo as 6:30. The discard time would be 10:30 am.

If you are wanting to do this, here is a document to help you understand the rule and tools to help you do it correctly.



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