TIME AS A PUBLIC HEALTH CONTROL WRITTEN PROCEDURES 2025

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The document outlines the written procedures for using time as a public health control in food service establishments in Florida. It details requirements for identifying potentially hazardous foods, their storage locations, the initiation of time control, and marking the 4-hour limit for food safety. The document emphasizes the importance of adhering to these procedures to prevent foodborne illnesses and mandates that these written procedures be available for review at all times.

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Click ‘Get Form’ to open it in the editor.
Begin by entering your License Number and File Number at the top of the form. This information is crucial for identification purposes.
Fill in your Business Name, Owner details (Corporation, Partnership, Individual), and Date. Ensure accuracy as this reflects your establishment's identity.
Provide the Street Address, City, State, Zip Code, Phone Number, E-Mail Address, and any Alternate Phone Numbers. This contact information is essential for communication.
Select the Type of Establishment from the options provided. This helps categorize your business appropriately.
In the Requirements section, identify specific food items that will be held using time as a public health control. Clearly state each item for clarity.
Describe where these food items will be held during this process. Specify locations like display cabinets or counters.
Indicate when time control begins for each food item. Be precise about the point of removal from temperature control.
Mark how you will track the 4-hour limit for each food item. Use methods like holding charts or markings on containers.
Review and confirm your understanding of all rules and regulations listed at the end of the form before signing it.

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

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.

What does time mean in food safety?

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 time as a public health control procedure?

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 a public health control plan?

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.

Which 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.

time as a public health control written procedures

Time AS A public health control written procedures example Time as a Public Health control template Time as a public health control is being used to monitor chicken salad Dbpr Time as a public health control ALERT is an acronym that represents If labeled with discard time how long can hot tcs food be held using time as a public health control Cold TCS food with a written plan can be held without temperature control for how long time/temperature control sheet

What does time as a public health control mean?

However, a PHF may be held without temperature control for a short period of time using time as a public health control (TPHC). What is Time as a Public Health Control (TPHC)? Time as a Public Health Control means that time is the only tool being used to monitor certain Potentially Hazardous Foods (PHF).