Full Text
SAFE FOOD FACT SHEET BUTTE-SILVER BOW HEALTH DEPARTMENT 25 West Front Street Butte, Montana 59701 Office Number: (406) 497-5020 Fax Number: (406) 497-5096 DATE MARKING The growth of pathogenic bacteria to dangerous levels can result when potentially hazardous foods are held at refrigerated temperatures for extended periods. To monitor and limit refrigeration time, refrigerated ready-to-eat potentially hazardous foods must be date marked to ensure that the food is either consumed or discarded within an appropriate time frame. Food must be datemarked if it is: • Prepared on-site or commercially processed, and • Refrigerated, and • Potentially hazardous, and • Ready-to-eat, and • Held for more than 24 hours Mark the date that food was prepared or removed from original packaging • Discard if food is not sold within 7 days when food is maintained at 41°F or lower • Discard if food is not sold within 4 days when food is maintained at 45°F or lower The day the food was prepared, or the day commercial processed food was opened, counts as day one. When food is removed from the freezer, follow the same guidelines, accounting for the length of time the food was refrigerated before it was frozen.