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3-501.17 Ready-to-Eat, Potentially Hazardous Food, (Time/Temperature Control for
Safety Food) Date Marking continued.*
on-premises preparation continued
(4) Using calendar dates, days of the week, color-coded marks, or other
effective marking methods, provided that the marking system is disclosed
to the REGULATORY AUTHORITY upon request.
(E) Paragraphs (A) and (B) of this section do not apply to individual meal portions
served or rePACKAGED for sale from a bulk container upon a consumer's request.
(F) Paragraph (B) of this section does not apply to the following FOODS prepared and
PACKAGED by a FOOD PROCESSING PLANT inspected by a REGULATORY AUTHORITY:
(1) Deli salads, such as ham salad, seafood salad, chicken salad, egg salad,
pasta salad, potato salad, and macaroni salad, manufactured in
accordance with 21 CFR 110 Current good manufacturing practice in
manufacturing, packing, or holding human food;
(2) Hard cheeses containing not more than 39% moisture as defined in 21
CFR 133 Cheeses and related cheese products, such as cheddar, gruyere,
parmesan and reggiano, and romano;
(3) Semi-soft cheeses containing more than 39% moisture, but not more than
50% moisture, as defined in 21 CFR 133 Cheeses and related cheese
products, such as blue, edam, gorgonzola, gouda, and monterey jack;
(4) Cultured dairy products as defined in 21 CFR 131 Milk and cream, such as
yogurt, sour cream, and buttermilk;
(5) Preserved FISH products, such as pickled herring and dried or salted cod,
and other acidified FISH products defined in 21 CFR 114 Acidified foods;
(6) Shelf stable, dry fermented sausages, such as pepperoni and Genoa
salami that are not labeled "Keep Refrigerated" as specified in 9 CFR 317
Labeling, marking devices, and containers, and which retain the original
CASING on the product; and
(7) Shelf stable salt-cured products such as prosciutto and Parma (ham) that
are not labeled "Keep Refrigerated" as specified in 9 CFR 317 Labeling,
marking devices, and containers.
3-501.18 Ready-to-Eat, Potentially Hazardous Food (Time/Temperature Control for
Safety Food), Disposition.*
(A) A FOOD specified in Subparagraphs 3-501.17(A) or (B) shall be discarded if it:
(1) Exceeds either of the temperature and time combinations specified in
Subparagraph 3-501.17(A), except time that the product is frozen;
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(2) Is in a container or PACKAGE that does not bear a date or day;
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or
(3) Is appropriately marked with a date or day that exceeds a temperature and
time combination as specified in Subparagraph 3-501.17(A).
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(B) Refrigerated, READY-TO-EAT, POTENTIALLY HAZARDOUS FOOD (Time/Temperature
Control for Safety Food) prepared in a FOOD ESTABLISHMENT and dispensed
through a VENDING MACHINE with an automatic shutoff control shall be discarded if
it exceeds a temperature and time combination as specified in Subparagraph 3-
501.17(A).
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