Time as Public Health Control is a food safety form from the Environmental Health Division of Boulder County Public Health (BCPH). It is based on Section 3-605 of the Colorado Retail Food Establishment Rules and Regulations and records how a food establishment will hold specific foods using time as the control. The operator describes the food, its ingredients, how it is assembled, how it is labeled and how it is discarded, then signs. On FillingPDF you can fill out the form online and download or print the completed PDF; BCPH publishes the official PDF at its own website.
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What is Time as Public Health Control – Boulder County, CO?
Time as Public Health Control is the Boulder County Public Health (BCPH) Environmental Health Division form on which a food establishment writes down the procedure it will follow to hold certain foods under time as a public health control. It is based on Colorado Retail Food Establishment Rules and Regulations Section 3-605.
The form offers two time lengths, each with its own conditions:
- 4-Hour Option: the food must begin at 41°F or below, or at 135°F or above. Cut tomatoes, pancake batter and waffle batter may begin at any temperature. The food is disposed of when it reaches the 4-hour limit and cannot be reused.
- 6-Hour Option: the food must begin at 41°F or below (cut tomatoes may begin at any temperature below 70°F) and may not rise above 70°F. Temperatures are taken periodically, or the food is held in equipment whose ambient air temperature keeps it at 70°F or below. Food that rises above 70°F is disposed of immediately, and all food is disposed of at the 6-hour limit.
The operator then describes the food product(s), ingredients, assembly procedure, where time control begins, where the food is kept, how it is labeled, how long it stays under time control and how it is disposed of. The operator signs to agree to follow the procedures. The form warns that failing to do so may result in a documented violation of the Colorado Retail Establishment Rules and Regulations.
Who needs to file Time as Public Health Control – Boulder County, CO?
The operator of a retail food establishment in Boulder County who wants to hold food using time as a public health control completes this form for the facility, naming the facility and its address and signing as operator.
Conditions printed on the form:
- A food establishment that serves a highly susceptible population may not use time as the public health control for raw eggs.
- Management must keep the written procedures at the facility location and give them to Boulder County Public Health on request.
- The operator signs to agree to follow the procedures.
The form lists a 4-hour and a 6-hour option; the operator chooses the time length that fits the food and the way it will be held. Each food product that will be held under time control is described on the form.
This is a food safety document. It has no connection to property tax, despite the shared Boulder County name.
When to file Time as Public Health Control – Boulder County, CO
The form sets no due date of its own. It is completed when a food establishment decides to hold a food using time as a public health control, because the operator's written procedures must exist at the facility before that practice is followed. The form states that management shall maintain the written procedures at the location and provide them to Boulder County Public Health upon request. Update the form when the food, the assembly procedure, the labeling method or the time length changes, so the written procedure matches what is actually done. Questions about timing can go to BCPH at 303.441.1564.
How to fill out Time as Public Health Control – Boulder County, CO
Enter facility name and address
Under Facility information, write the Facility name and the Facility address where the food will be held under time control.
Review the 4-hour and 6-hour options
Read the requirements under each option and decide which time length your procedure follows. The starting temperatures and the 70°F limit differ between the two.
Describe the food product(s)
Under Food that will be held under time control, list the Food product(s) and their ingredients, including flavorings, dyes and colors.
Explain the assembly procedure
Describe how the food is prepared from start to finish, including the time frame. Then select one point where time control begins: Cooking completion, Temperature control removal or Room temperature ingredient assembly.
State where the food is held
Under Location of food during time as control, write where the food will be kept while the time limit runs.
Enter the labeling method
Under Labeling, name the method that shows when time control begins and when the limit expires, such as tape, laminated cards or a log.
Complete the disposal section
Enter the amount of time the product will be under time as control and the disposal method, such as garbage or compost. If you chose the 6-hour option, explain how temperature will be monitored.
Review the regulations requirements
Read the statements on raw eggs for highly susceptible populations and on keeping written procedures at the location for BCPH.
Sign, date, review and download
The operator signs and dates the agreement to follow the procedures. Check every entry, then download or print the completed PDF from FillingPDF and keep it at the facility.
How to submit Time as Public Health Control – Boulder County, CO
The form names no mailing address, portal or appointment channel. It states that management keeps the written procedures at the facility location and provides them to Boulder County Public Health upon request.
- Keep at the facility: retain the signed form at the address entered under Facility address.
- Provide on request: give it to BCPH when it asks for it.
- Questions: Boulder County Public Health, Environmental Health Division, 3450 Broadway, Boulder 80304, 303.441.1564, www.BoulderCountyFood.org.
For any other way of delivering the form, ask BCPH by phone. FillingPDF lets you fill out and download the PDF; submission follows the channels above.
Common mistakes to avoid
- Using time as a public health control for raw eggs in a food establishment that serves a highly susceptible population; the form does not allow it.
- Not marking foods to show when time control begins and when the limit expires (4 hours or 6 hours); unmarked or unlabeled foods must be discarded immediately.
- Reusing food after the 4-hour or 6-hour limit; the form says food cannot be reused.
- Keeping food that rises above 70°F under the 6-hour option instead of disposing of it immediately.
- Starting 4-hour food at a temperature between 41°F and 135°F, except cut tomatoes, pancake batter and waffle batter, which may begin at any temperature.
- Leaving the 6-hour temperature-monitoring explanation blank when choosing the 6-hour option.
- Not keeping the written procedures at the facility, where BCPH can ask for them.
- Leaving the operator signature and date blank.
Frequently asked questions
Is this the Boulder County property tax form?
No. Time as Public Health Control is a food safety form from Boulder County Public Health's Environmental Health Division. It concerns how a food establishment holds food by time, not property tax. For property tax questions, contact the county directly.
What is the Time as Public Health Control form used for?
It documents a food establishment's written procedure for holding specific foods using time as a public health control, based on Colorado Retail Food Establishment Rules and Regulations Section 3-605. The operator signs to agree to follow it.
What is the difference between the 4-hour and 6-hour options?
Under the 4-hour option, food begins at 41°F or below, or 135°F or above. Under the 6-hour option, food begins at 41°F or below and may never rise above 70°F. Each option has its own disposal limit, and the food cannot be reused.
Can I use time as a public health control for raw eggs?
Not if your food establishment serves a highly susceptible population. The form states that such an establishment may not use time as the public health control for raw eggs.
How must food be labeled under time control?
Food must be marked or identified to show when time control begins and when the 4-hour or 6-hour limit expires. You name your labeling method on the form, for example tape, laminated cards or a log. Unlabeled food must be discarded immediately.
Who signs the form, and where do I keep it?
The operator signs and dates it. The form says management must keep the written procedures at the facility location and provide them to Boulder County Public Health upon request.
Can I fill out this form online?
You can fill out the PDF online on FillingPDF and download or print it. FillingPDF is an independent service and does not file the form with Boulder County Public Health; you keep it at your facility and provide it when BCPH asks.
Who can I contact with questions about the form?
Boulder County Public Health, Environmental Health Division, 3450 Broadway, Boulder 80304, phone 303.441.1564, website www.BoulderCountyFood.org. These contact details are printed on the form.
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