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The document outlines the procedures for using Time as a Public Health Control (TPHC) in food service operations, emphasizing the importance of properly managing potentially hazardous foods. It details specific steps for identifying foods, cooling methods, marking disposal times, and ensuring compliance with California Retail Food Code regulations. The document stresses that foods must be discarded within four hours of being removed from temperature control and provides guidelines for maintaining written standard operating procedures (SOPs) for TPHC.

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How time is used as a public health control?

Holding TCS foods at room temperature (or any less than required temperature) is known as using time only (instead of time and temperature) to control the growth of pathogens in the food - or Time as a Public Health Control. There are two different time control options 4 hours or 6 hours.

What is the correct example of time as a public health control?

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 public health control?

Pursuant to California Retail Food Code, Section 114000, Time as a Public Health Control (TPHC) is an alternative process that uses time instead of temperature control. Bacteria grows best at room temperature. If PHF is held at room temperature, it must be thrown away after four hours.

What is time as a public health control plan?

Time as a Public Health Control means that time is the only tool being used to monitor certain Potentially Hazardous Foods (PHF). 1. The food shall be marked or otherwise identified to indicate the time that is 4 hours past the point in time when the food is removed from temperature control.

What is time as public health control?

Time as a Public Health Control measure allows Potentially Hazardous Foods (PHF) to be kept at room temperature, as long as it does not exceed 70F, for up to four hours. Potentially Hazardous Foods that have not been served within the fourth hour must be discarded and cannot be placed under temperature control again.

What is the Freedom food Act in Arkansas?

The Food Freedom Act expands on the items previously allowed under the Cottage Food Act by allowing the sale of Homemade Non-TCS Food directly to an informed end consumer.

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