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

This guide provides essential instructions for effectively completing the Time As A Public Health Control Measure for hot or cold food. Understanding how to fill out this form accurately is crucial for ensuring food safety in your establishment.

Follow the steps to fill out the form correctly.

1. Locate the ‘Get Form’ button to access the document and open it in your chosen editor. This initial action will allow you to begin the filling process.
2. Read through the form to familiarize yourself with its sections. Identify any specific fields that require your input or attention.
3. Begin filling out the required fields that pertain to your establishment’s procedures regarding the Time As A Public Health Control Measure.
4. Detail your written procedures for using time as a public health control, ensuring they are prepared in advance and ready to present to relevant health authorities if requested.
5. If holding hot foods, indicate whether the food was removed from temperature control at an initial internal temperature of less than 41°F or greater than 135°F.
6. Mark the food clearly with the time of removal from temperature control and the four (4) hour discard time, ensuring visibility for everyone handling the food.
7. For cold foods, ensure documentation confirms the food’s initial internal temperature was 41°F or less and that it does not exceed 70°F during the holding period.
8. After completing the necessary fields, review your entries for accuracy and completeness.
9. Save your changes, and prepare the document for printing, sharing, or downloading as needed.

Ensure your food safety practices are compliant by completing the Time As A Public Health Control Measure online today.