{"code":"HSC","codeName":"Health and Safety Code","section":"114343","citation":"Health & Saf. Code, § 114343","status":"in-force","lawOn":"2026-09-28","headings":[{"name":"DIVISION 104. ENVIRONMENTAL HEALTH [106500. - 119406.]","url":"https://blackletter.si/health-and-safety-code/division-104"},{"name":"PART 7. CALIFORNIA RETAIL FOOD CODE [113700. - 114437.]","url":"https://blackletter.si/health-and-safety-code/division-104/part-7"},{"name":"CHAPTER 11. Temporary Food Facilities [114335. - 114363.]","url":"https://blackletter.si/health-and-safety-code/division-104/part-7/chapter-11"}],"history":"Added by Stats. 2006, Ch. 23, Sec. 2. Effective January 1, 2007. Operative July 1, 2007, by Sec. 3 of Ch. 23.","effective":"2007-01-01","html":"

(a) Except as otherwise provided in Section 113996, during operating hours of the temporary food facility, potentially hazardous food may be held at a temperature not to exceed 45°F for up to 12 hours in any 24-hour period.

(b) At the end of the operating day, potentially hazardous food that is held at 45°F shall be destroyed in a manner approved by the enforcement agency.

(c) At the end of the operating day, potentially hazardous food that is held at or above 135°F shall be destroyed in a manner approved by the enforcement officer.

","text":"(a) Except as otherwise provided in Section 113996, during operating hours of the temporary food facility, potentially hazardous food may be held at a temperature not to exceed 45°F for up to 12 hours in any 24-hour period. (b) At the end of the operating day, potentially hazardous food that is held at 45°F shall be destroyed in a manner approved by the enforcement agency. (c) At the end of the operating day, potentially hazardous food that is held at or above 135°F shall be destroyed in a manner approved by the enforcement officer.","otherVersions":[],"url":"https://blackletter.si/health-and-safety-code/temporary-food-facilities-114343","source":"California Legislative Information bulk export (pubinfo)"}