The 4-hour option

  • Start with food at 41°F or below, or 135°F or above.
  • Mark the container with the discard time: 4 hours after it left temperature control.
  • Cook and serve, serve, or throw it out by that time.
  • Throw out any container with no time marked.

Sources: Food Code 3-501.19

The 6-hour option (cold food only)

  • Start at 41°F or below.
  • The warmest part may never go above 70°F.
  • Mark both the time it left the fridge and the discard time (6 hours later).
  • Throw it out if it goes above 70°F or has no marks.

Sources: Food Code 3-501.19

Rules for both

  • You need a written procedure, made ahead, kept on site, and shown to the inspector on request.
  • Food under time control never goes back in the fridge or warmer to get more time.
  • A place serving a highly susceptible group (child care, nursing home, hospital) may not use time alone for raw eggs.
  • Food trucks: Utah's truck rule doesn't mention this option. Ask your health department before using it.

Sources: Food Code 3-501.19 · docs/source/research/food-truck-utah.md (R392-102-12(6) does not mention time control)

The rules behind it

  • Time as a public health control. 4-hour limit with containers marked; written procedure on file; unmarked containers discarded. Food Code 3-501.19