Time as a Public Health Control (TPHC)

Time as a Public Health Control (TPHC)
DEPARTMENT OF ENVIRONMENTAL HEALTH
CONSUMER PROTECTION DIVISION
1555 Berger Dr. Suite 300,  San José CA 95112
Telephone: 408 918-3400  Fax 408 258-5891
Website: www.ehinfo.org/cpd  Email: dehweb@deh.sccgov.org
Time as a Public Health Control (TPHC) Guidelines
California Retail Food Code §113996, 114000, 114002, 114002.1
Hot and cold holding temperatures (temperature control) limit the growth of organisms that cause food
borne illnesses in potentially hazardous foods (PHF). However, a PHF may be held without temperature
control for a short period of time using time as a public health control (TPHC). When using TPHC, the
food must be cooked and served, served if ready-to-eat or discarded within four hours from the point in
time when food is removed from temperature control.
Types of PHF food that may be used for TPHC:
 Working supply of PHF before cooking for immediate service (Example: rice noodles,
uncooked eggs).
 Ready-to eat PHF that is displayed or held for immediate consumption (example:
sandwiches, prepackaged lunch plates, meat-filled croissants, pizza, and sushi).
THE FOLLOWING REQUIREMENTS MUST BE MET IN ORDER TO IMPLEMENT A TPHC
PROGRAM.
 The operator may complete and submit the
County of Santa Clara TPHC Written
Procedures or a version of their own for
review and approval by Department of
Environmental Health (DEH).
 Once PHF is removed from temperature
control it can be held at room temperature
for four (4) hours or less.
 Foods under TPHC must be cooked and
served, served if ready-to-eat or discarded
within four (4) hours. Food cannot be
donated, reheated, refrigerated, cooled, or
reconstituted.
 TPHC food may not be returned to
temperature control regardless of length of
time it was removed from temperature
control.
 PHF must be marked with time indicator
immediately after it is removed from
temperature control and indicate the
following:
1. Date
2. Start/End time not to exceed four (4)
hours from point in time when the food
was removed from temperature
control.
3. Any other requirements as requested
by DEH.
 Any TPHC food found without time
indicator, improperly marked, or has
exceeded four (4) hours must be
voluntarily discarded or it will be
impounded.
 Food being added to an existing batch of
food under TPHC is subject to the initial
time indicator.
 Food containers may not re-used until
washed, rinsed, and sanitized.
A copy of the TPHC written procedures being implemented at the facility must be maintained at the
food facility for DEH review.
Rev. 7/25/2016
DEPARTMENT OF ENVIRONMENTAL HEALTH
CONSUMER PROTECTION DIVISION
1555 Berger Dr. Suite 300,  San José CA 95112
Telephone: 408 918-3400  Fax 408 258-5891
Website: www.ehinfo.org/cpd  Email: dehweb@deh.sccgov.org
Time as Public Health Control (TPHC)
Written Procedures
Owner Name:
Phone #:
Facility Name:
Facility ID:
Facility Address:
Program ID:
City:
State:
Zip:
E-mail Address:
1. IDENTIFY food item(s) to be used in Time as Public Health Control (TPHC)
2. IDENTIFY how the food will be marked with time indicator
Handwritten
Sticker with time
Timer
Time log
Other(s):
3. IDENTIFY what marker indicates
Start time when food is removed from refrigerator (cold)
Start time when food is removed from oven/stove/grill/fryer (hot)
End time when food is removed from refrigerator (cold)
End time when food is removed from oven/stove/grill/fryer (hot)
Other (s):
Check each box to show that you understand the requirements:
I will limit the use of TPHC to four (4) hours or less once removed from temperature control and that all food listed in these
procedures must be discarded after four (4) hours when using TPHC.
Once I begin TPHC, I cannot return the food to temperature control, and will be discarded after four (4) hours.
Any food in unmarked or improperly marked containers will be discarded based on the last known point of temperature control.
I will keep these written procedures at the facility, and make it available for review upon the request by an enforcement officer.
I will follow these written procedures when using TPHC and will update them if/when I change my practices.
I understand that failure to comply with the California Retail Food Code Section 114000 and the approved written procedures will
result in immediate revocation from implementing the TPHC program at the facility.
I am providing the following written procedures because I would like to utilize time as public health control (TPHC) at the above mentioned facility for potentially hazardous foods
(PHFs). This document is a description of the standard operating procedures (SOPs) that will be implemented to operate the facility to protect the health and safety of the public.
Print Owner/Operator Name
Owner/Operator Signature
Date
Specialist Signature
Date
Approved By:
Specialist Name
Rev. 7/25/2016
Time as Public Health Control (TPHC)
Written Procedures
Owner Name:
Phone #:
Facility Name:
Facility ID:
Facility Address:
Program ID:
City:
State:
Zip:
E-mail Address:
1. IDENTIFY food item(s) to be used in Time as Public Health Control (TPHC)
2. IDENTIFY how the food will be marked with time indicator
Handwritten
Sticker with time
Timer
Time log
Other(s):
3. IDENTIFY what marker indicates
Start time when food is removed from refrigerator (cold)
Start time when food is removed from oven/stove/grill/fryer (hot)
End time when food is removed from refrigerator (cold)
End time when food is removed from oven/stove/grill/fryer (hot)
Other (s):
Rev. 7/25/2016
Time as Public Health Control (TPHC)
Written Procedures
Owner Name:
Phone #:
Facility Name:
Facility ID:
Facility Address:
Program ID:
City:
State:
Zip:
E-mail Address:
1. IDENTIFY food item(s) to be used in Time as Public Health Control (TPHC)
2. IDENTIFY how the food will be marked with time indicator
Handwritten
Sticker with time
Timer
Time log
Other(s):
3. IDENTIFY what marker indicates
Start time when food is removed from refrigerator (cold)
Start time when food is removed from oven/stove/grill/fryer (hot)
End time when food is removed from refrigerator (cold)
End time when food is removed from oven/stove/grill/fryer (hot)
Other (s):
Rev. 7/25/2016
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