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United States Virgin Islands Department of Health Division of Environmental Health https://doh.vi.gov/programs/environmental-health Time As A Public Health Control (TPHC) Monitoring, Marking, and Procedures Guidance On Using Time As A Public Health Control When To Use TPHC If you choose to use TPHC, you may use it for: ▪ A working supply of time/temperature control for safety food (TCS) before cooking. ▪ Ready-to-eat TCS food displayed or held for sale or service. Examples may include: ▪ Raw shell eggs on a cook line, or waffle batter at a self-serve breakfast bar. ▪ Pasta salad or cut tomatoes on a buffet. ▪ Sushi rice, pizza, egg rolls or rice noodles outside of temperature Requirements • Write procedures in advance and maintain them in the food establishment. Have the procedures available for your inspector to review. • Properly cool food if prepared, cooked, and refrigerated before TPHC. • Mark food containers with the time food must be cooked, served or discarded. • Cook, serve, or discard food within the maximum time marked on the container once removed from temperature control. • Hot food (135°F or above) can be held up to 4 hours after it is removed from temperature control. • Cold food (41°F or below) can be held up to 4 hours after it is removed from temperature control if the temperature is not monitored. • Cold food (41°F or below) can be held up to 6 hours after it is removed from temperature control if the temperature is monitored and never rises above 70°F. • Once TPHC begins, do not return food to temperature control. • Discard food in unmarked or improperly marked containers. Use the guide on page two to describe your procedures When NOT to use TPHC If you serve a highly-susceptible population: • Elderly • Preschool-age children • Pregnant women • People who are already ill you cannot use time as a public health control . Time As A Public Health Control (4 hour rule only) Written procedures must be provided when time as a control is being used for food safety. The procedures must be maintained in the establishment and made available to the health department upon request. Facility Name: ______________________________________________________________________  Label ALL foods with start time and “discard by” time.  Foods in unmarked containers/packages or marked to exceed the 4 hour limit will be discarded.  All foods used under time as a control will be discarded or served within 4 hours  Cooked and cooled Time/Temperature Control for Safety (TCS) foods used under time as a control need to have an initial temperature of 41°F or less OR 135°F or greater when removed from temperature control.  Tomatoes and cut melons DO NOT have to have an initial start temperature of 41°F. Time will start as soon as tomatoes or melons are cut. Date Food Item What point which TPHC will begin Method of labeling/ marking Time Removed From Temperature Control Discard Time of Food Item Initials 11/1/2019 Meat Pate Removed from fryer; set in hot box <135°F Hourly log 11:00 AM 3:00 PM E.H.