Use 41°F or below as the FDA Food Code model control unless an approved process says otherwise.
Verify against current law and local authority
Food-safety control reference
A compact study aid for model controls commonly used in U.S. retail food operations. Venue procedures and current regulatory requirements control.
Not a legal standard or certification course.
The FDA Food Code is a model code adopted and modified by jurisdictions. Texas rules, local health authorities, approved HACCP or variance plans and the person in charge determine the required process.
Core model temperature controls
Use 135°F or above as the model control.
Model target: 135°F to 70°F within 2 hours and to 41°F within 6 total hours.
Model target for cooked/cooled TCS food: 165°F for 15 seconds within 2 hours.
Common federal consumer minimum: 165°F; commercial requirements and processes must be confirmed.
Common federal consumer minimum: 160°F; verify the applicable retail-food rule.
Controls beyond temperature
- Approved source and receiving inspection
- Employee illness reporting and exclusion/restriction procedures
- Handwashing and bare-hand contact controls
- Allergen identification, communication and cross-contact prevention
- Cleaning before sanitizing; confirmed sanitizer concentration and contact time
- Date marking, labeling, traceability and discard decisions
- Protection from raw-to-ready-to-eat cross-contamination
- Calibrated measuring devices and written corrective actions
Official verification links
- FDA Food Code program
- FDA Food Code 2022
- USDA safe temperature chart
- Texas DSHS Retail Food Establishments
Trainer rule
Every venue should replace generic study language with its approved local procedures, equipment-specific instructions, allergen matrix, emergency contacts and person-in-charge escalation path.