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Time as a Public Health Control Measure for Hot or Cold Food
South Carolina Department of Agriculture
South Carolina Department of Agriculture
Abstract
Time as a Public Health Control measure (TPHC) refers to using time to monitor food instead of temperature. Food establishments can now use Time as a Public Health Control of Time/Temperature Control for Safety Foods without temperature control for four to six hours if they meet certain time limits and guidelines.
Issue Date
2024-05-21
Keywords
Restaurants--Law and legislation--South Carolina, Food industry and trade--Sanitation--South Carolina, Food handling--South Carolina, Food--Safety measures
Type
Rights
Records, documents, and information made available by the agencies of the South Carolina state government or its subdivisions are made accessible through the South Carolina State Library Depository and are protected under U.S. Copyright law (Title 17, U.S.C.) and South Carolina state law (Title 30 and 60, S.C.C.L.). Distribution rights are determined by the agency or author and users should contact the aforementioned for more information.
Digitization Specifications
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