Minimum hot holding temperature is now 135°F
The revised Minnesota food code lowers the hot holding temperature for time/temperature control for Safety (TCS) food from 140°F to 135°F.
Food safety risks controlled
Food safety hazards related to microbial growth is sufficiently controlled at 135°F. This change will bring the Minnesota food code in line with the FDA hot holding temperature requirement. A lower hot holding temperature requirement helps preserve food quality. The temperature change controls bacterial growth while promoting greater compliance among the industry.
Most foods need to be hot held at 135°F
After you cook food to the required temperature, you may hot hold the food at 135°F or above. Properly cooked roasts may be held at 130°F or above.
Learn more about hot holding temperatures
If you want to learn more about how to meet the requirements, you can:
Cold TCS food can be held up to 6 hours
Minnesota food code effective Jan. 1 allows retail food establishments to hold cold time/temperature control for safety (TCS) food without refrigeration for up to 6 hours. Minnesota Rules, part 4626.0408 includes specific requirements for using time as public health control (TPHC):
- Writing procedures and making them available for review.
- Monitoring times and food temperatures.
- Marking and discarding the food.
Food safety hazards are controlled
When you limit how long TCS foods are in the temperature danger zone, you help reduce the chance of foodborne illness. Research shows that allowing cold (41°F or below) TCS food to be held without refrigeration for up to 6 hours can control the growth of disease-causing bacteria. If the temperature of any part of the food rises above 70°F, the food is no longer safe. Discard the food immediately.
If you would like to learn more about the research, you can start by reading the Public Health Reasons for 3-501.19 in the FDA Food Code.
When TPHC is not allowed
If you serve a highly susceptible population such as immunocompromised persons of any age, preschool-age children, or older adults, you cannot use TPHC for raw eggs.
Write TPHC procedures in advance
Write TPHC procedures in advance and maintain them in the food establishment. Have the procedures available for your inspector to review.
Review existing TPHC procedures
If you are already using TPHC, review your procedures. Ensure your written procedures meet the new requirements. Include details about how trained employees will:
- Properly cool food if prepared, cooked, and refrigerated before using TPHC.
- Mark food containers with the time food must be cooked, served or discarded.
- Cook, serve or discard food within the maximum time marked on the container once removed from temperature control:
- Cold food (41°F or below) can be held up to 6 hours after it is removed from temperature control if the temperature is monitored and never rises above 70°F.
- Cold food (41°F or below) can be held up to 4 hours after it is removed from temperature control if the temperature is not monitored.
- Hot food (135°F or above) can be held up to 4 hours after it is removed from temperature control.
- Once TPHC begins, do not return food to temperature control.
- Discard unmarked or improperly marked food.
Learn more about TPHC
|