What key elements must a written procedure for Time as A Public Health Control include?

A written procedure for Time as a Public Health Control is essential for ensuring the safety of food by managing how time-sensitive food items are handled. This procedure should include specific elements to guarantee that potentially hazardous foods are monitored appropriately to prevent foodborne illnesses.

The inclusion of names of Time/Temperature Control for Safety (TCS) foods is essential as it identifies which foods are subject to time controls. These foods can support the growth of pathogens if not handled properly. Specifying the temperatures when these foods are removed from temperature control provides a clear guideline for when foods become potentially hazardous, enabling food handlers to take appropriate actions to maintain food safety. Lastly, including disposal instructions is vital, as it outlines the process that should be followed if food exceeds safe holding times or temperatures, thus ensuring that unsafe food is not served to customers.

By encompassing these elements, the procedure aligns with food safety regulations and helps food operators effectively manage the risks associated with Time as a Public Health Control.