Managing TPHC and Food Recalls

Managing Time as a Public Health Control (TPHC)

Food managers play an important role in safeguarding customers from food safety risks. They must actively guide and supervise food workers to ensure safe food handling practices are followed. One important method that may be used to control food safety risks is called Time as a Public Health Control (TPHC). TPHC applies to foods that require time and temperature control for safety (TCS). Instead of keeping these foods hot or cold, they can be held without temperature control for a limited amount of time before being cooked, consumed, sold, or discarded.

• Cold/hot food: between 41°F to 135°F for up to four hours; or,
• Cold food: between 41°F to 70°F for up to six hours.

Time limits the growth of pathogenic bacteria, such as Salmonella, Escherichia Coli, Clostridium perfringens, and Listeria monocytogenes.

Why does this matter?

From 2023 to 2025, the Minnesota Department of Agriculture (MDA) issued 186 orders to retail food establishments in Minnesota related to TPHC violations; 23% were repeat violations. Of the 186 orders:

• 63% were for developing a written plan for using TPHC
• 37% were for the discard of food

What managers should do

Food safety managers face many challenges, including training and turnover, complacency, employee health and hygiene, regulatory compliance, and financial constraints. To use TPHC safely, managers must demonstrate Active Managerial Control (AMC). AMC requires strong leadership, regular training, clear procedures, and active involvement in daily food safety practices.

Retail food facilities increasingly offer more grab-and-go meals and deli-style services, often using TPHC, which requires careful monitoring and oversight. Implementing AMC within TPHC practices supports the development of a strong food safety culture and helps reduce foodborne illness risks. If you have questions about implementing TPHC in your facility, reach out to your retail inspector.

Food Recalls: What Food Establishments Need to Know

Food recalls are an important part of keeping the U.S. food supply safe. While the American food system is one of the safest in the world, issues can still arise from contamination, foreign materials, mislabeling, or undeclared allergens. When a recall occurs, quick action from retailers and food facilities helps protect consumers and prevent illness.

What is a food recall?

A food recall removes products from the market because they violate safety or quality regulations. Recalls may be issued by manufacturers, distributors, retailers, or government agencies. Foods may be recalled due to harmful bacteria or viruses, fragments of metal or glass, or missing allergen information on labels. Most recalls are voluntary, but the FDA can request or mandate one if needed.

Be prepared

Every food establishment should have a plan in place before a recall happens. Keep accurate records of products, including supplier information and lot numbers, so you can quickly identify affected items. Train staff on recall procedures and assign a person responsible for managing recalls.

Regularly check trusted sources and stay informed to act quickly:

• FDA: Recalls, Market Withdrawals & Safety Alerts, and FDA recall email subscriptions.
• USDA FSIS: Recalls & Public Health Alerts for meat, poultry, and egg products.
• Minnesota Department of Agriculture (MDA): Statewide Food Recalls. Subscribe to the MDA Food Recall Newsletterto receive weekly notifications of food recalls affecting Minnesota.
• Notices directly from distributors.

When a recall happens

Act quickly to protect your customers:

• Remove the affected product from shelves, displays, and storage areas immediately.
• Prevent the product from being sold by updating your register or point-of-sale system.
• Clearly label and store recalled items in a designated area away from food in use.
• Post a recall notice where customers would normally find the product.
• Follow instructions for returning or disposing of the product.

It is also important to document what actions were taken, including how much product was removed and how it was handled.

Why this matters

Effective recall response protects consumers, especially those most vulnerable to foodborne illness, and helps facilities stay compliant with state and federal requirements. By staying informed and following consistent best practices, facilities play a key role in maintaining food safety in Minnesota and beyond. Inspectors may call or visit food facilities to conduct recall effectiveness checks to ensure retailers have been notified about a recall and have taken appropriate action.

The Minnesota Department of Agriculture (MDA) has opened applications for the 2026 Agricultural Growth, Research, and Innovation (AGRI) Value-Added and Meat, Poultry, Egg, and Milk Processing (MPEM) Grants. These reimbursement-based programs are designed to strengthen Minnesota’s food system by helping processors expand capacity, enhance efficiency, and reach new markets.

Both grants support equipment purchases and physical improvements that add value to Minnesota agricultural products, creating opportunities to modernize operations, improve product quality, and diversify offerings in response to evolving consumer and market needs.

The AGRI Value-Added Grant offers designated grants for value-added businesses (including bioenergy producers and hemp processors) to invest in equipment. The program is intended to increase sales of Minnesota agricultural products by investing in production capacity, market diversification, and market access for value-added products.

The AGRI Meat, Poultry, Egg, and Milk Processing (MPEM) Grant offers designated grants to facilitate the start-up, modernization, or expansion of meat, poultry, egg, and milk processing businesses. The intent of the program is to increase sales of Minnesota-raised livestock products by investing in equipment and physical improvements that support processing, capacity, market diversification, and market access.

Full eligibility requirements and application details are available on the AGRI Value-Added and AGRI MPEM Grant webpages. Applications must be submitted by 4 p.m. on Wednesday, June 17, 2026.

Inspector Confirmation Steps

What you should know

The MDA is aware of food and feed business owners’ heightened concerns regarding individuals presenting themselves as regulatory inspectors. The MDA inspection staff and local health agencies routinely conduct unannounced inspections at food retailers, food manufacturers, and animal feed manufacturers in Minnesota to ensure the safety of the food available to Minnesota consumers.

What you can do

Make sure you understand who is requesting access to your business and what activities they plan to conduct. Valid MDA inspectors will:

• Always have state-issued identification
• Tell you the purpose of their inspection
• Provide you with a written notice of inspection, including our authority and your rights
• Provide you with a written report when the inspection is done

MDA inspection staff can be authenticated by calling the number on the back of their state-issued identification (651-201-6023).

Please report suspicious activity to your local law enforcement agency.

Retail Food Program staffing update

You will be seeing some new names and faces in the Retail Food Program this year. 

• Three Agricultural Specialist/Advisor (Retail Food Inspectors) positions have been filled recently throughout the State, two in the central/metro area and one in the South Metro.
• The onboarding program that the new retail food inspectors undergo includes online studies, classroom work, and a series of Joint Training Inspections (JTI) with experienced inspectors. As a result, you may have two or more retail food inspectors present during your inspections throughout the year.
• Two more Agricultural Specialist/Advisor (Retail Food Inspector) positions are vacant and will be filled later in the year. Check the State of Minnesota Careers website frequently for position openings.