Hr 5022090 2025

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The document outlines the written procedures for using time as a public health control in Florida food service establishments to manage time/temperature control for safety (TCS) foods. It emphasizes the importance of proper time management to prevent foodborne illnesses, detailing rules and regulations regarding the maximum holding times for TCS foods, monitoring requirements, and documentation needed to ensure compliance. The document also includes sections for identifying specific food items, their locations, and marking procedures for tracking time limits.

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Which is the correct example of time as a public health control TPHC )?

TCS foods include an animal food that is raw or heat treated, a food of plant origin which is heat treated or consists of raw seed sprouts, cut melons, cut leafy greens (harvest cut excluded), cut tomatoes that are not modified in a way so that they are unable to support pathogenic microorganism growth or toxin

What is time as public health control?

Foods must be discarded when they have reached the time limit (4 hours or 6 hours). Once food has been held using time as a public health control, it cannot go back to being held using temperature control regardless of the temperature of the food. The food must begin at 41F or below; or 135F or above.

What is the phrase time as a public health control described by the food Code refers to?

Example of acceptable written TPHC procedures: As needed, pans of sliced tomatoes or cut leafy greens will be marked with the time that the pan was removed from the cooler and placed on the prep line. After four hours, any food remaining in the pans will be discarded.

What is time as a public health control?

Time as a Public Health Control (TPHC) FDA Food Code Reference 3-501.19. DEFINITION: TPHC means the use of time (instead of temperature) to control for the growth of microorganisms and. ensure product safety.