Time as a Public Health Control Application

Welcome to the online Time as a Public Health Control (TPHC) application.

Instructions:

Complete this application for each perishable food item that you wish to display at room temperature. Be as detailed as possible as this will assist us with processing your request.
To save your progress, scroll to the bottom of any page and click SAVE.
Once you have uploaded all of the information required, click SUBMIT. You may return to this application to make needed edits or revisions at any time. Simply keep the confirmation email you receive and access the form using the link that is provided.
Should you have any questions, or require assistance, please visit our website or contact us at 1-833-476-4743.

Name of Food Establishment*

Is this application for a single facility or multiple locations?*

OneMultiple

IMPORTANT NOTE: be advised that approval is granted on a case-by-case basis. Please enter each location into the field below, or upload a spreadsheet with this information with other documents later in this application. AHS will review the past compliance history for each location individually to ensure it can be accepted and approved.

Provide an address for each location.

Where is this food establishment (or establishments) located?*

Not sure which Zone to select? Check out our Zone Map

Facility Address*

Street Address

Street Address Line 2

CityProvince

Postal Code

Contact Person*

First NameLast Name

Phone Number*

Please enter a valid phone number.

Email*

Food Product*

Provide the name of the menu item you are seeking approval for. List ONE item per application.

How many hours do you intend to keep this item at room temperature*

Up to 4 hoursMore than 4 hours

NOTE: If a food establishment wishes to display perishable items at room temperature for longer than 4 hours, the proposed food product must be challenge tested. This is done to determine whether the product will support the rapid growth of pathogenic microorganisms when inoculated and stored at the time and temperatures specified by the manufacturer. This testing must be performed by an accredited laboratory at the cost of the food establishment. Please provide the results of this testing in the UPLOAD section located at the end of this applcation.

Prepare a detailed set of written procedures that outline:

How the food is prepared, inlcuding a list of ingredients, cooking times and temperatures, and whether there are any verification steps taken to monitor these. For example, does anyone set a timer or verify the temperature of the oven? Is an internal temperature taken of the finished product?
If / how the food is handled once cooking is complete. Is there additional handling of the product once it is removed from temperature control? What safety measures are in place to minimize the likelihood of contamination?
How you intend to display the food. Include specifics about where the food will be located, how it will be protected from customer contamination, how you will minimize potential risks, etc..
How you intend to time-label your products. It is important for you to ensure that products are not kept out for too long, and that you can demonstrate to an inspector that you are complying with the terms and condtions of your approval. Describe the process that will be in place.
What actions your staff will take once the time period expires. What will be done with the product? How will you verify the process is followed? What records will you keep?
What training will be provided to staff and what resources will they have available to them. For example, what records will be kept and where will these be? Who will be responsible for maintaining them? What checks-and-balances have you incorporated into to process to ensure they are followed?

You will be asked to upload these procedures on the next page.

Time as a Public Health Control Application

Declaration & Submission Page