Time Only as a Means of Public Health Control Vs. Time and Temperature Control for Food Safety

clocks for TPHCFrom the Food Program Manager’s Desk:

The use of Time Only as a means of Public Health Control (TPHC) is not to be used to avoid regulatory action. Its use requires pre-planning. The operator is to decide whether TPHC is used for specific food items or if “time and temperature control” will be used. Once that decision is made, he or she cannot switch from TPHC to time and temperature control because it seems like there will be food left at the end of the allotted time that they would be required to throw away. Also, the operator can’t all of a sudden decide during an inspection that he’s placing foods considered to be potentially hazardous on TPHC when it is found that there is a temperature control violation and he doesn’t want to be cited for it. Remember, a written plan is required prior to the use of TPHC.

In short, remember that your plan for time as a public health control should include the following:

  • Identify the item(s) TPHC is being used for
  • Initial temperature verified when TCS food is taken from temperature control
  • Identify how time is being kept up with [For example, log, time cards, labels,…]
  • State that if the product is left once maximum time [4 hour vs/6 hour limit] is reached, it will be discarded

You may want to use the linked tool below to help you to develop your written plan when using Time as a Public Health Control.

Time Only Public Health Control Tool 2.7.13

Two New Food Safety Tools from the CDC

Over half of foodborne illness outbreaks are associated with restaurants. Be a part of the solution with new tools from the Centers for Disease Control:


• The e-Learning on Environmental Assessment of Foodborne Illness Outbreaks is a free interactive online course to help prepare individuals to serve on a team that investigates foodborne illness outbreaks in restaurants and other food service venues. Continuing education units (CEUs) are available.

• The National Voluntary Environmental Assessment Information System (NVEAIS) is a new surveillance system targeted to jurisdictions that inspect and regulate restaurants and other food venues such as banquet facilities, schools, and other institutions. The system provides an avenue to capture underlying environmental assessment data that describes what happened and how events most likely led to a foodborne illness outbreak.

Access the two tools above at the following site: (http://www.cdc.gov/nceh/ehs/News/Features/2014/food-safety-tools.html)