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Salad lineTIME CONTROL
4-hour cold-hold control · Texas Food Establishment Rules 228.75(i) · every start & discard is logged
Start a timer

Tap the salad that just came out

Choose a salad, record 41°F or below, then start the 4-hour clock.

A timer starts only after a recorded temperature of 41°F or below. Amber “change soon” at 3 hours; alarm and red “change now” at 4 hours. Printed labels arrive in a future update.

Frame the salad, then tap the shutter