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  • Time As A Public Health Control Measure For Hot Or Cold Food. Time As A Public Health Control

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Time as a Public Health Control Measure for Hot or Cold Food Regulation 6125: Retail Food Establishments www.scdhec.gov/food Five Key Risk Factors repeatedly identified in foodborne illness outbreaks:1.Improper.

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

Time as a Food Safety Control After four hours in the danger zone, most TCS foods will contain enough bacteria to cause a risk for foodborne illness. Therefore, hot/cold ready-to-eat foods that are not temperature controlled should be consumed or reheated/chilled within 4 hours. After that, they should be discarded.

A: Using TPHC means that time is the only tool being used to monitor certain Time/Temperature Control for Safety (TCS) foods. The TPHC process is different than using a combination of time AND temperature, which means it has specific requirements to ensure food safety.

Maintain hot TCS food at 135°F or above. Properly cooked roasts may be held at 130°F or above. TCS food must be cooled from 135°F to 70°F within 2 hours and completely cooled to 41°F or below within 6 hours. TCS food prepared from ingredients at room temperature must be cooled to 41°F or below within 4 hours.

temperature control: Hot food (135°F or above) can be held up to 4 hours after it is removed from temperature control. Cold food (41°F or below) can be held up to 4 hours after it is removed from temperature control if the temperature is not monitored.

These temperatures are the controls to reduce the occurrence of foodborne illness. In some instances, time may be used as the public health control. Using time as the public health control means that foods which are normally under temperature control (hot or cold) are kept under no temperature control.

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.

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© Copyright 1997-2025
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Form Packages
Adoption
Bankruptcy
Contractors
Divorce
Home Sales
Employment
Identity Theft
Incorporation
Landlord Tenant
Living Trust
Name Change
Personal Planning
Small Business
Wills & Estates
Packages A-Z
Form Categories
Affidavits
Bankruptcy
Bill of Sale
Corporate - LLC
Divorce
Employment
Identity Theft
Internet Technology
Landlord Tenant
Living Wills
Name Change
Power of Attorney
Real Estate
Small Estates
Wills
All Forms
Forms A-Z
Form Library
Customer Service
Terms of Service
DMCA Policy
About Us
Blog
Affiliates
Contact Us
Privacy Notice
Delete My Account
Site Map
All Forms
Search all Forms
Industries
Forms in Spanish
Localized Forms
Legal Guides
Real Estate Handbook
All Guides
Prepared for You
Notarize
Incorporation services
Our Customers
For Consumers
For Small Business
For Attorneys
Our Sites
US Legal Forms
USLegal
FormsPass
pdfFiller
signNow
airSlate workflows
DocHub
Instapage
Social Media
Call us now toll free:
1-877-389-0141
As seen in:
  • USA Today logo picture
  • CBC News logo picture
  • LA Times logo picture
  • The Washington Post logo picture
  • AP logo picture
  • Forbes logo picture
© Copyright 1997-2025
airSlate Legal Forms, Inc.
3720 Flowood Dr, Flowood, Mississippi 39232