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Use this time as a public health control checklist to review applicable food and procedure, start and elapsed time, monitoring and control limit, expiry and disposition, and records and verification, scoring each item and raising corrective actions with owners and due dates.
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Run inspections on iOS and Android - no internet required. Capture photos, annotate defects, and generate reports in the field.
Run the Time as a Public Health Control Checklist on the InspectWrk app instead of paper. Inspectors capture photo evidence, work offline, and assign corrective actions on the spot, and the report generates itself the moment the inspection is signed off.
Time as a Public Health Control Checklist
Time as a Public Health Control Checklist Dashboard
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Everything your field team does on paper, InspectWrk does automatically: faster, more accurate, and without the admin.
Your inspector takes a photo of any asset or defect. AI reads it and fills the inspection form automatically. No typing. No manual entry.
Inspectors speak their observations in any language. AI transcribes and fills the form in real time. Completely hands-free in the field.
The moment an inspection is submitted, a branded PDF, Excel, or CSV report generates automatically. No manual work. No waiting.
InspectWrk integrates with the tools your team already uses, including Zoho, Microsoft 365, and SAP. No double entry.
Your operations team sees completion rates, open issues, and compliance scores across all sites in real time. No chasing updates.
Manage every checklist in one connected workspace, capture evidence on mobile at the point of work, and let AI turn field inputs into clear, stakeholder-ready reports in minutes.
See which checklists your team has in progress across every site, jump into the same inspection with one tap, and keep field, supervisor, and back-office views in sync without sending screenshots on WhatsApp.
Every team reports differently. Build the report your operations, quality, or compliance leads actually want to read, share it as a branded PDF, and schedule delivery to the stakeholders who need it.
See completion, pass rate, and recurring findings across every checklist and every site, without pulling spreadsheets together at the end of the month.
Hand-picked templates for your specific industry needs.
Food safety and hygiene inspections: temperature checks, cleanliness, HACCP points, and corrective actions.
Inspect a commercial refrigerator end to end: temperature, thermostat and control, door and gasket, shelving, condenser, evaporator, compressor, fans, defrost system, drain, electrical condition, cleanliness, and frost or ice, with alarms and maintenance records.
Inspect a walk-in cooler's refrigeration operation and storage environment: temperature and temperature display, door condition, door seals and closer, evaporator, condenser, fans, drainage, interior condition, shelving, lighting, and cleanliness, with deficiencies and corrective actions.
Inspect a commercial oven end to end: heating elements or burners, temperature controls, thermostat, door and gasket, hinges, gas and electrical connections, ignition, safety controls, racks, chamber, ventilation, and cleanliness, with photo evidence and corrective actions.
Record start times, label food, monitor the control period, and prove expired food was removed, all in one place. See it in 30 minutes.
It documents using time, rather than temperature, to keep food safe for a limited period, where a written procedure and the applicable regulation permit it. Often called TPHC, it applies to specific foods held for a defined control period, after which the food must be used or discarded. The checklist identifies the food and the permitting procedure, records the start time and tracks elapsed time, confirms labeling and monitoring, and records the disposition of food that passes the allowed period. It gives a clear record that time control was applied correctly and that expired food was removed.
Time can be used as the control only for specific foods and processes, for a limited period, and only where a written procedure and the applicable regulation permit it. The permitted foods, the length of the control period, and the required records vary by jurisdiction and by your food-safety plan. This checklist does not decide whether time control is allowed for your operation; it assumes you have a compliant procedure and helps you apply and record it consistently. Confirm what is permitted with your food-safety plan and the applicable regulation before relying on time control.
Typically you record the food or process, the procedure that permits time control, the time the food came off temperature control, the time it must be used or discarded by, and monitoring as the period runs. You also record the disposition of any food that passes the allowed period, along with corrective action and supervisor verification. Labeling each item with its use-or-discard time is central, so anyone on shift knows the status. The exact records depend on your procedure and the applicable regulation, which the checklist captures rather than fixes.
Food held under time control that passes the allowed period must be discarded, not sold or served, because time was the only thing keeping it safe. The checklist prompts staff to identify expired food, discard it, and record the corrective action, so an exceeded period is handled consistently rather than ignored. Recording it also surfaces where the control period is regularly exceeded, which may point to portioning, labeling, or process changes. The specific allowed period comes from your procedure and the applicable regulation, not from the checklist.
In InspectWrk, time control runs as a structured record on a phone. Staff confirm the food and the permitting procedure, record the start time, label the food with its use-or-discard time, and monitor against the allowed period, with reminders and clear status. Expired food is recorded as discarded with corrective action, and supervisors verify the records. Everything is timestamped and stored in one place, so an operation can show that time control was applied correctly for each item and that expired food was removed, rather than relying on memory or loose labels.
A time as a public health control checklist documents the use of time, instead of temperature, to keep food safe, where the applicable procedure or regulation permits it. It is a control-documentation workflow: identify the food and process, confirm a written procedure allows it, record the start time and track elapsed time, label the food, monitor against the allowed control period, and when time expires, decide product disposition and take corrective action. It gives a clear record that time control was applied correctly, or that expired food was removed.
A time as a public health control checklist, sometimes called TPHC, documents using time rather than temperature to keep food safe for a limited period, where a written procedure and the applicable regulation permit it. It applies to specific foods and processes for a defined control period, after which the food must be used or discarded. It is a control-documentation workflow, not a temperature inspection.
Working from the applicable food and the permitting procedure through recording the start time, tracking elapsed time, labeling, and monitoring against the control period, the checklist closes with the disposition of any food that passes the allowed time and the corrective action taken. Because whether time control is permitted, and for how long, depends on the food and the applicable regulation, the checklist records the procedure and limits you operate under rather than setting them.
Time control is easy to get wrong when it lives in people's heads. No one notes when the food came out, labels are missing, and a tray sits well past its safe period because the next shift did not know when the clock started. Without a record, there is no way to show the control was applied correctly, and an auditor sees a food-safety practice with no evidence behind it.
A time as a public health control checklist fixes that by tying the control to a written procedure, recording the start time, labeling the food, monitoring against the allowed period, and recording the disposition of anything that expires, so time control is applied consistently and can be shown to have been done correctly.
Time control only protects food if it is applied and recorded correctly:
A complete record runs from the permitting procedure to verification:
Confirm it is permitted:
Establish the control period:
Keep within the period:
Close out correctly:
Apply and record the control as the period runs:
See how this checklist fits into Food & Beverage inspection software.
This checklist runs as a mobile inspection app that works fully offline on site, with AI-powered defect detection on every photo. To see it on your own workflows, talk to our team.
