Bacteria growth can be control if foods are held less than 41F or above 135F. What can you do to ensure safe food if these temperatures cannot be maintained? Time as a public health control the solution (TPHC). TPHC allows foods to be held at any temperature as long as the product is not in the danger zone of 41F to 135F for more than 4 hours. There are a few requirements that must be met prior to utilizing TPHC.
Maximum time of 4 hours requirements
Cold held foods must be below 41F before TPHC can begin
Hot held foods must be above 135F before TPCH can begin
There must be a system in place to monitor the 4 hour window
All foods on TPHC must be cooked, served, or discarded after 4 hours
TPHC does not restart if foods are cooled to 41F or reheated to above 135F
Maximum time of 6 hour. This method requires a few more requirements and can only be used for items that were cold held.
Cold held foods must be below 41F before TPHC can begin
The product temperature cannot rise above 70F, must be discarded if 70F is reached
The time the food was removed from cold holding and the 6 hour discard time must be documented
All foods on TPHC must be cooked, served, or discarded after 6 hours
Both TPHC methods require a written plan from the local health department which must be approved and made available upon request. Some jurisdictions may not allow the practice. Businesses that serve highly susceptible population should not use Time as a Public Health Control.
SGB Food Safety Consultants can help you create a TPHC plan that is suitable for your establishment and satisfies the requirement of your local health department.
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SGB Food Safety Consultants LLC | Stockbridge | Georgia |Phone: 762-441-0317
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