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CALIFORNIA RESTAURANT TIME AS A PUBLIC HEALTH CONTROL (TPHC)
WRITTEN PROCEDURE TEMPLATE (CalCode)
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Governing Regulation: California Retail Food Code (CalCode / HSC § 113700+)
Core Citation: Time as a Public Health Control — CalCode provisions for TCS foods held without temperature control (commonly applied under § 114000 and related sections)
Published by: ComplianceKitchen Resource Library (compliancekitchen.ai/guides/california-health-inspection-mastery/)

[NOTICE: Upgrade from paper clipboard logs to automated digital food safety logging at https://compliancekitchen.ai/templates]
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INSTRUCTIONS FOR RESTAURANT OPERATORS:
This written TPHC procedure template helps California restaurant chefs, kitchen managers, and GMs document lawful Time as a Public Health Control practices for Time/Temperature Control for Safety (TCS) foods held outside hot/cold holding temperatures. Independent operators and multi-unit groups can customize per operating unit. To implement:
1. Replace all bracketed text with facility-specific details and list every TPHC menu item.
2. Keep this signed SOP on-site and available for county health inspectors.
3. Train prep, line, and expo staff on labeling, 4-hour discard, and log completion.
4. Pair this SOP with the CalCode Health Inspection Readiness Checklist and the Temperature & Cooling Log Master.
5. Review after any TPHC-related inspection finding, menu change, or catering/off-site service change.

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SECTION 1: ESTABLISHMENT IDENTIFICATION & RESPONSIBILITY
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1.1 Establishment Information:
  * Legal Entity Name: [Insert Legal Business Entity Name, LLC/Inc]
  * Doing Business As (DBA): [Insert Restaurant Name]
  * Physical Street Address: [Insert Facility Address, City, CA, ZIP]
  * Operating Unit ID (if multi-unit): [Insert Unit / Store Number]
  * County Health Jurisdiction: [Insert County / City Health Department]
  * CFPM on File: [Insert Certified Food Protection Manager Name & Certificate #]
  * Effective Date of TPHC SOP: [Insert Implementation Date]
  * Annual Review Date: [Insert Next Scheduled Review Date]

1.2 Designated Food Safety Lead:
  * Primary Lead Name: [Insert Chef / Kitchen Manager / Food Safety Officer]
  * Title / Role: [Insert Title]
  * Direct Contact Phone: [Insert Phone] | Email: [Insert Email]
  * Secondary Lead / MOD Backup: [Insert Name, Title, Phone]

The Designated Food Safety Lead maintains TPHC item lists, labels, discard logs, and inspector walk-through readiness for this operating unit.

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SECTION 2: POLICY STATEMENT & WHEN TPHC MAY BE USED
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2.1 Policy Statement:
[Insert Restaurant Name] uses Time as a Public Health Control only for pre-approved TCS food items listed in Section 3, and only when written procedures, labeling, and discard controls in this SOP are followed. TPHC is a controlled exception — not a substitute for standard hot holding (≥135°F) or cold holding (≤41°F).

2.2 Eligibility Conditions (All Must Be Met):
  1. Food is a TCS item identified on the approved TPHC item list.
  2. Food is at a safe starting temperature before time control begins (cold foods ≤41°F; hot foods ≥135°F — or as otherwise required for the specific TPHC pathway used).
  3. Food is marked or otherwise identified with the time removed from temperature control and the discard deadline.
  4. Food is cooked, served, or discarded within the maximum time window (typically 4 hours when held without temperature control under standard TPHC practice).
  5. Discarded product is never returned to temperature control for later reuse.

2.3 When TPHC Must NOT Be Used:
  * Unlisted menu items or experimental specials not added to Section 3
  * Foods that have already exceeded the marked time window
  * Foods of unknown time-out-of-temperature history (e.g., unmarked pans found on the line)
  * As a workaround for broken refrigeration or non-functional steam wells (repair the equipment; do not silently migrate entire stations to TPHC)

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SECTION 3: APPROVED TPHC FOOD ITEM LIST
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List every TCS food authorized for TPHC at this operating unit. Add or remove items only with Food Safety Lead approval.

Item # | Food Item / Station              | Starting Temp Gate      | Max Hold Time | Discard Rule
-------|----------------------------------|-------------------------|---------------|---------------------------
  1.   | [e.g., Sushi rice — sushi station]| [≥135°F after cook / acidified per recipe] | [4 hours] | Discard; do not re-hold
  2.   | [e.g., Pizza by the slice — pass] | [≥135°F from oven]      | [4 hours]     | Discard remaining slices
  3.   | [e.g., Cut melon — brunch buffet] | [≤41°F from walk-in]    | [4 hours]     | Discard; never re-refrigerate for reuse
  4.   | [Insert Item]                    | [Insert Gate]           | [4 hours]     | Discard
  5.   | [Insert Item]                    | [Insert Gate]           | [4 hours]     | Discard
  6.   | [Insert Item]                    | [Insert Gate]           | [4 hours]     | Discard

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SECTION 4: LABELING, TIME-MARKING & STATION SETUP
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4.1 Mandatory Label Fields:
Every TPHC pan, hotel pan, cambro, or display vessel must show:
  * Food item name
  * Time removed from temperature control (start time)
  * Discard time (start time + maximum hold window)
  * Initials of the employee who marked the product
  * Date (if service spans calendar days or multi-shift events)

4.2 Acceptable Marking Methods:
  * Grease pencil / painter's tape on pan lip
  * Pre-printed TPHC stickers with write-in times
  * Color-coded clip timers paired with a written log entry (timer alone is not sufficient without a recorded discard time)

4.3 Station Setup Checklist (Pre-Shift):
  [ ] Approved TPHC item list posted at applicable stations
  [ ] Blank labels / stickers and pens stocked
  [ ] TPHC discard log sheet for the shift available
  [ ] Probe thermometer calibrated and sanitized
  [ ] Designated discard / compost / trash path identified (no "save for family meal" of expired TPHC product)

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SECTION 5: 4-HOUR HOLD, SERVICE & DISCARD PROCEDURE
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5.1 Start-of-Hold Steps:
  1. Verify the item is on the approved list.
  2. Confirm starting temperature gate with a sanitized probe thermometer; record if required by the item procedure.
  3. Mark start time and discard time on the container.
  4. Log the item on the TPHC Discard Log (Section 7 fields).
  5. Place on the line, buffet, sushi station, or pass only after labeling is complete.

5.2 During Hold:
  * Do not add fresh product into a pan that is already on a running TPHC clock (no "topping off").
  * If product is depleted, start a new pan with a new label and new clock.
  * If a label falls off or becomes illegible, treat the product as unknown-time and discard.

5.3 End-of-Hold / Discard:
  * At the marked discard time, remove remaining product from service immediately.
  * Discard per this SOP; do not cool and save, reheat for later service, or combine with a new batch.
  * Record discard time and employee initials on the TPHC Discard Log.

5.4 Maximum Window:
Unless a more restrictive house standard is set below, TPHC foods at this operating unit are held without temperature control for a maximum of four (4) hours from the time removed from temperature control, then discarded.
House Max Hold (if stricter than 4 hours): [Insert e.g., 2 hours for brunch fruit / N/A]

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SECTION 6: CORRECTIVE ACTIONS & INSPECTION RESPONSE
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6.1 Immediate Corrective Actions:
  * Unlabeled TPHC food found → Discard; retrain station lead the same shift.
  * Expired labeled food still on the line → Discard; document on log; coach MOD.
  * Broken cold/hot holding equipment → Repair/replace; temporarily remove affected items from menu or switch only approved items to documented TPHC with Food Safety Lead approval.
  * Guest illness complaint involving a TPHC item → Preserve remaining labeled product if safe/legal to hold for investigator request; notify Food Safety Lead and follow county reporting rules.

6.2 Inspector Walk-Through Talking Points:
Be prepared to show: this written TPHC SOP, the approved item list, current labeled pans, and completed discard logs for recent service dates.

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SECTION 7: TPHC DISCARD LOG (MINIMUM FIELDS)
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Use a daily log (paper or digital) with at least these columns:
  1. Date
  2. Food item / station
  3. Time removed from temperature control
  4. Labeled discard time
  5. Actual discard time
  6. Starting temp verification (°F) — if required for the item
  7. Employee initials
  8. Manager verification initials
  9. Notes / corrective action

Blank log lines for photocopy use:
Date ______ | Item ________________ | Out ______ | Discard Due ______ | Discarded ______ | Temp ___°F | Initials ____ | Mgr ____ | Notes ____________________
Date ______ | Item ________________ | Out ______ | Discard Due ______ | Discarded ______ | Temp ___°F | Initials ____ | Mgr ____ | Notes ____________________
Date ______ | Item ________________ | Out ______ | Discard Due ______ | Discarded ______ | Temp ___°F | Initials ____ | Mgr ____ | Notes ____________________
Date ______ | Item ________________ | Out ______ | Discard Due ______ | Discarded ______ | Temp ___°F | Initials ____ | Mgr ____ | Notes ____________________

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SECTION 8: EMPLOYEE TRAINING & ACKNOWLEDGMENT
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8.1 Training Topics:
  1. Difference between temperature control and TPHC
  2. Approved item list for this operating unit
  3. Labeling fields and no-top-off rule
  4. 4-hour discard and "never re-hold expired product"
  5. Completing the TPHC discard log
  6. How TPHC pairs with the daily Temperature & Cooling Log Master

8.2 Employee Sign-Off Roster:
Facility / Operating Unit: [Insert Restaurant Location / Unit ID]
Training Instructor: [Insert Trainer Name & Title]
Training Date: [Insert Date] | Language(s) Utilized: [Insert e.g., English / Spanish]

EMPLOYEE SIGN-OFF ROSTER:
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No. | Employee Name (Print)      | Employee Signature          | Job Role   | Date
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 1. | __________________________ | ___________________________ | __________ | _____
 2. | __________________________ | ___________________________ | __________ | _____
 3. | __________________________ | ___________________________ | __________ | _____
 4. | __________________________ | ___________________________ | __________ | _____
 5. | __________________________ | ___________________________ | __________ | _____
 6. | __________________________ | ___________________________ | __________ | _____
 7. | __________________________ | ___________________________ | __________ | _____
 8. | __________________________ | ___________________________ | __________ | _____

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SECTION 9: MANAGEMENT CERTIFICATION & ATTESTATION
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I hereby certify that this Time as a Public Health Control written procedure has been established, reviewed, and implemented for [Insert Restaurant Name] in accordance with the California Retail Food Code, and that TPHC items at this operating unit are limited to the approved list, labeled with discard times, and logged through final discard.

Chef / Kitchen Manager / Food Safety Lead Name (Print): ________________________
Signature: _________________________________________ Date: ___________________

General Manager Name (Print): ________________________________________________
Signature: _________________________________________ Date: ___________________

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