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Do you use time as a public health control for safety?

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 70°F, 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 correct example of time as a public health control?

A working supply of time/temperature control for safety food (TCS) before cooking. Ready-to-eat TCS food displayed or held for sale or service. Examples may include: Raw shell eggs on a cook line, or waffle batter at a self-serve breakfast bar.

When using time as a public health control what is the maximum?

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 41°F or below; or 135°F or above.

What is TPHC?

Use Time as a Public Health Control (TPHC) when you need an alternative to continuously holding food HOT (135°F or above) or COLD (41°F or below), like pizza by the slice, rice noodles, or spring rolls. Follow these three steps to properly use tphc.

What does TCS mean in food safety?

Food Safety - Time/Temperature Control for Safety (TCS) Food When working to prevent foodborne illness, it's important to recognize that some food items are more likely than others to become unsafe to eat. Those items are known as TCS foods or Time/Temperature Control for Safety foods.

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