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https://www.who.int/immunization/programmes_systems/supply_chain/resources/Controlled-Temperature-Chain-FAQ.pdf
The “controlled temperature chain” (CTC) is an innovative approach to vaccine management allowing vaccines to be kept at temperatures outside of the traditional cold chain of +2°C to +8°C for a limited period of time under monitored and controlled conditions, as appropriate
https://www.cde.ca.gov/ls/nu/sf/mbnsdsfsp012008.asp
The discard time is four hours after the food has been removed from the temperature control. After the four-hour time limit, the food must have been served, consumed, or thrown away. If you have any questions regarding this MB, please contact Barbara Hedges, Child Nutrition Consultant, at 916-327-6071 or 800-952-5609, or by e-mail at BHedges ...
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https://extension.umn.edu/food-service-industry/keep-food-safe-time-and-temperature-control
Not cooled or reheated properly. Temperature danger zone: 41 to 135 degrees F. The longer food is in the temperature danger zone, the more time pathogens have to grow. The goal is to reduce the amount of time TCS food spends in the temperature danger zone. If food is held in this range for four or more hours, you must throw it out.
https://blog.smartsense.co/time-temp-control-food-safety
Therefore, hot/cold ready-to-eat foods that are not temperature controlled should be consumed or reheated/chilled within 4 hours. After that, they should be discarded. Time alone, at ambient temperatures, may be used to control the safety of products, but requires great care and attention. The duration should not be greater than the “lag ...
https://www.unh.edu/sites/www.unh.edu/files/departments/facilities/facilities_temp_policy_2012.pdf
Space Temperature Settings Occupied Hours During the scheduled hours, occupied offices in buildings with centrally controlled systems: will be heated to keep temperatures from going below 68° F during the winter; will be cooled to keep temperatures from rising above 78° F in centrally air conditioned spaces during the summer
https://pubmed.ncbi.nlm.nih.gov/22119493/
The 30-minute rule states that red blood cell (RBC) units left out of controlled temperature storage for more than 30 minutes should not be returned to storage for reissue; the 4-hour rule states that transfusion of RBC units should be completed within 4 hours of their removal from controlled temperature storage.
https://www.gmp-compliance.org/gmp-news/what-are-the-regulatory-definitions-for-ambient-room-temperature-and-cold-chain
Controlled room temperature: The temperature maintained thermostatically that encompasses at the usual and customary working environment of 20°-25° (68°-77 °F). Excursions between 15° and 30° (59° and 86 °F) that are experienced in pharmacies, hospitals, and warehouses, and during shipping are allowed.
https://suddath.com/moving-company/moving-tips/temperature-controlled-vs-climate-controlled-storage/
Inside this type of facility, temperature is controlled within a range of several degrees. For example, in 90-degree weather, the inside of a temperature-controlled warehouse may be maintained at 80 degrees. The same holds true for winter temperatures. Normally, temperature-controlled storage facilities range between 55 and 80 degrees.
https://library.e.abb.com/public/b0c7522c15decafcc125766d0055530f/Best%20Use%20Guide.pdf
temperature does not affect the temperature control within the unit. This normally means an external environment of between 10°C and 32°C High volume Large refrigerators (in excess of 6 m³) and walk-in cold rooms used in high-volume operations should be fitted with an electronic temperature-recording device that measures load temperatures.
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