Download Time as a Public Health Control - Iowa Food Protection Task Force

Time as a Public Health Control
To modify cold holding process the internal
With written procedures approved by the food temperature must be at or below 41°F at
regulatory authority, it may be possible for the beginning of this modified holding period.
your operation to allow potentially hazardous The food can be held up to 6 hours at an
foods that are ready-to-eat (hot or cold) to internal temperature of 41-70°F under these
be stored without temperature controls for
monitored conditions. Before a business is
up to 4 hours, after which the food must be permitted to do this, a written regulator
discarded or immediately consumed. No
approved procedure is required and must
food may be reused.
be maintained on the premise.
In this set of circumstances, only time rather
"temperature with time" is the control to
prevent the growth of bacteria associated
with foodborne illnesses if the food is
discarded at the end of four hours. The
temperature of the food is not taken into
consideration since the focus is on time.
The food shall be cooked and served if
ready-to-eat (PHF), or discarded, within 6
hours from the point in time
when the food is removed from cold
holding temperature control.
The food product must be discarded if the 6
hour time limit is exceeded, the temperature
With this practice and when properly
of the food rises above 70 degrees F., or the
implemented, potentially hazardous food
may be held out at room temperature for up food is removed from service. All other food
products that do not exceed these limits can
to four hours. All food must be properly
cooked and/or cooled before using time as a be cooked and used for immediate service or
discarded.
public health control.
There can be no Leftovers and No Reuse
of the Food!
The operator must have approved written
procedures on premise. The operator will What's needed?
• Approved written procedures for this activity with
need to work with his/her Sanitarian to
temperature monitoring.
determine what will be suitable procedures
• Marking the food container to identify the time
for their process.
that is 6 hrs. from the point of removal from cold
Time as a public health control can be used for:
• A working supply of potentially hazardous
•
food if the food is properly cooked and served
immediately after preparation (four-hour
•
brunch buffet, a school breakfast or lunch
program, some catering operations, etc. )
• The maximum time the food can be held out
•
at room temperature is four (4) hours.
• All food must be otherwise protected from
contamination.
hold temperature control.
Instructions for service, cooking, or discarding
within 6 hrs. Of removal from control.
Assurances that the food is properly prepared
cooked and refrigerated before time is used as a
public health control.
Instructions for discarding food in unmarked
containers or exceed a 6 hour limit.
Time as a Public Health ControlCold Holding
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