Time as a Public Health Control

Potentially hazardous food (PHF/TCS) is normally held at 41°F or below OR 135°F or above to control bacterial growth that can lead to foodborne illness.

Section 3-501.19 of the 2010 Regulations Governing the Sanitation of Food Establishments allows the use of time as a public health control for safety where food may be held between 41°F and 135°F if the following conditions are properly implemented:

  1. A written procedure must be maintained at the facility and made available to the health authority upon request. The template .doc may be used to develop the procedure.
  2. All food handlers involved must be trained and properly carrying out the procedure.
  3. 3. The operator must consistently take note of when the product was taken out of temperature control. The food must have an internal temperature of <41°F±2°F or >135°F±2°F when removed from proper hot or cold holding temperature control.
    • The food must be marked, or otherwise clearly identified,
      • With the time taken out of temperature control, OR;
      • With the four hour discard time OR;
      • Both
    • If there is active monitoring to assure cold food does not exceed 70°F, a six hour timeframe is permitted.
  4. Once the time limit is reached, any remaining raw food must be cooked and served, or if ready-to-eat, food must be served or discarded.

Contact Information

Phone: (702) 759-0588

Email: environmentalhealth@snhd.org

 

Updated on: October 10, 2018