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TIME as a PUBLIC HEALTH CONTROL Arkansas Form
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People also ask
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What is the phrase time as a public health control described by the Food Code refers to?
If time is used as the public health control, the following criteria must be met: The food must be marked or otherwise identified to indicate the time that is four hours past the time when the food is removed from temperature control; The food must be cooked and served, served if RTE, or discarded within the four hours ...
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How time is used as a public health control?
Time as a Public Health Control means that time is the only tool being used to monitor certain Potentially Hazardous Foods (PHF). 1. The food shall be marked or otherwise identified to indicate the time that is 4 hours past the point in time when the food is removed from temperature control.
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Which is the correct example of time as a public health control TPHC )?
For example, if a pizza is removed from the oven at 1:00 p.m., then the Throw-Away/Expiration time is four hours later at 5:00 p.m. 3. Throw Food Away after 4 Hours—Food in unmarked containers/packages or marked to exceed a four-hour limit must be thrown away.
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What is an example of time as a public health control?
For example, if a pizza is removed from the oven at 1:00 p.m., then the Throw-Away/Expiration time is four hours later at 5:00 p.m. 3. Throw Food Away after 4 Hours—Food in unmarked containers/packages or marked to exceed a four-hour limit must be thrown away.
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What is the temperature as a public health control?
Generally, foods must be kept hot (greater than 135°F) or cold (less than 41°F). These temperatures are the controls to reduce the occurrence of foodborne illness.
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What are the requirements for using time as a public health control?
The first requirement is that the food must be properly hot (greater than 135°F) or cold (less than 41°F) before being placed on display under time as the public health control (TPHC). A hot food must be cooked thoroughly before it may be held under TPHC.
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When a food establishment wants to use time as a public health control measure?
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. Potentially Hazardous Foods that have not been served within the fourth hour must be discarded and cannot be placed under temperature control again.
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What is the phrase time as a public health control described by the Food Code refers to?
If time is used as the public health control, the following criteria must be met: The food must be marked or otherwise identified to indicate the time that is four hours past the time when the food is removed from temperature control; The food must be cooked and served, served if RTE, or discarded within the four hours ...
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