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The document outlines the application process for using Time in Lieu of Temperature (TILT) for food safety management in North Carolina. It details the necessary information required from establishments, including contact details, food items, preparation procedures, and time control measures for holding potentially hazardous foods. The purpose is to ensure compliance with sanitation rules as mandated by state regulations, requiring approval from the Department of Environment & Natural Resources before implementing off temperature holding practices.

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What is time in lieu of temperature?

TCS food must be cooled from 135F to 70F within 2 hours and completely cooled to 41F or below within 6 hours. TCS food prepared from ingredients at room temperature must be cooled to 41F or below within 4 hours.

What is the meaning of time in lieu of temperature?

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 the time and temperature rule?

The Time Temperature Danger Zone (TTDZ, for short) includes temperatures between 40 Fahrenheit and 140 Fahrenheit. Keeping foods in this temperature range can lead to rapid bacteria growth, which can cause scary food borne illnesses.

What is the time temperature zone?

Cold Food. Hold cold foods at 41 degrees Fahrenheit or less and check the temperature every four hours. If the temperature of the food at four hours is greater than 41 degrees Fahrenheit, the food must be discarded.

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