Final answer:
When holding cold food without temperature control, it must be labeled with the time removed and a discard time to ensure safety and compliance with food safety regulations.
Step-by-step explanation:
When taking cold food out of the cooler and holding it without temperature control, the food must be labeled with the time it was removed and the time by which it should be thrown out.
This practice is important for maintaining food safety standards to prevent foodborne illness. Foods held without temperature control should be discarded after a certain period, typically within 2 hours if the ambient temperature is above 90°F, or within 4 hours if the ambient temperature is 90°F or below. Labeling with a discard time ensures that those handling the food are aware of how long it has been held at room temperature, which is crucial for following the guidelines provided by food safety regulations.
It is a critical food handling procedure adhering to the regulations specified by the health department to minimize the risk of bacterial growth in foods that are temperature sensitive.
This practice is known as time-temperature control. The purpose of labeling is to ensure that the food is not kept at unsafe temperatures for too long, which can lead to the growth of harmful bacteria.
For example, if you take a sandwich out of the cooler at 12:00 PM, you would label it with the time (12:00 PM) and the time it must be consumed by (e.g., 2:00 PM). This ensures that the sandwich is consumed within a safe time frame, minimizing the risk of foodborne illness.