Chapter 1, Potentially Hazardous Food (B)(2), Tables A and B of the regulations for these parameters.
1. Submit a copy of the laboratory report to the health district for review. A good rule of thumb is if your rice comes back with a pH less than 4.2, rice made per that recipe may remain at room temperature more than four hours.
2. Testing by a certified lab must take place at least once a year for a consistent recipe. Testing must also take place whenever the recipe changes, including changes in ingredients, ingredient amounts or brands of ingredients.