Section 410IAC7-24-193. Time as a public health control

   (a) Except as specified under subsection (b), if time only, rather than time in conjunction with temperature, is 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:

(1) the food shall be:

(A) clearly marked or otherwise identified to indicate the time that is four (4) hours past the point in time; and

(B) cooked and served, served if ready-to-eat, or discarded, within four (4) hours from the point in time;

when the food is removed from temperature control;

(2) the food in unmarked containers or packages or marked to exceed a four (4) hour limit shall be discarded; and

(3) written procedures shall be:

(A) approved by the regulatory authority prior to use; and

(B) maintained in the retail food establishment and made available to the regulatory authority, upon request, that ensure compliance with:

(i) this section; and

(ii) section 189 of this rule for food that is prepared, cooked, and refrigerated before time is used as a public health control.

  (b) In a retail food establishment that serves a highly susceptible population, time alone shall not be used as the public health control for raw eggs.

  (c) For purposes of this section, a violation of subsection (a) or (b) is a critical item. (Indiana State Department of Health; 410 IAC 7-24-193; filed Oct 13, 2004, 12:30 p.m.: 28 IR 859; readopted filed Jul 15, 2010, 12:12 p.m.: 20100728-IR-410100261RFA; readopted filed Nov 10, 2016, 8:45 a.m.: 20161207-IR-410160371RFA)