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Standard Operating Procedures for Time as a Public Health Control - Alaska
Standard Public Health Control is a legal document that was released by the Alaska Department of Environmental Conservation - a government authority operating within Alaska.
FAQ
Q: What is Time as a Public Health Control?
A: Time as a Public Health Control is a method used in the food industry to temporarily store certain potentially hazardous foods at proper temperatures for a specific period of time.
Q: What foods can be stored using Time as a Public Health Control?
A: Time as a Public Health Control can be applied to foods such as hot foods, like cooked pasta or soup, that are intended to be served immediately.
Q: What is the maximum time limit for storing food using Time as a Public Health Control?
A: The maximum time limit for storing food using Time as a Public Health Control is four hours.
Q: How should the temperature of food be monitored during Time as a Public Health Control?
A: The temperature of food should be checked every two hours to ensure it stays within the proper temperature range.
Q: What action should be taken if the food exceeds the proper temperature range during Time as a Public Health Control?
A: If the food exceeds the proper temperature range (41°F - 135°F), it should be discarded to prevent foodborne illnesses.
Q: What is the labeling requirement for food stored using Time as a Public Health Control?
A: Food stored using Time as a Public Health Control must be properly labeled with the time it was removed from temperature control and the time it should be discarded.
Form Details:
- The latest edition currently provided by the Alaska Department of Environmental Conservation;
- Ready to use and print;
- Easy to customize;
- Compatible with most PDF-viewing applications;
- Fill out the form in our online filing application.
Download a printable version of the form by clicking the link below or browse more documents and templates provided by the Alaska Department of Environmental Conservation.
