Ord 1981-088 - Laserfiche WebLink

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-6- mechanically refrigerated facility stor- ing potentially hazardous food shall be provided with a numerically scaled indicat- ing thermometer, accurate to +3°F., lo- cated to measure the air temperature in the warmest part of the facility and lo- cated to be easily readable. Recording thermometers, accurate to +3°F., may be used in lieu of indicating thermometers. (B) Potentially hazardous food requiring refrigeration after preparation shall be rapidly cooled to an internal temperature of 45°F.(7°C.Y or below. Potentially hazardous foods of large volume or prepared in large quantiti(.s., shall be rapidly cooled utilizing such methods as shallow pans, agitation, quick chilling or water circula- tion external to the food container so that the cooling period shall not exceed four (4) hours. Potentially hazardous food to be transported shall be prechilled and held at a temperature of 45°F.(7°C.) or below unless maintained in accordance with paragraph (3)(B) of subsection (c) of this rule. (C) Frozen foods shall be kept frozen and shall be stored at a temperature of 0°F.(-18°C.) or below. (D) Ice intended for human consumption shall not be used as a medium for cooling stored food, food containers or food utensils, except that such ice may be used for cooling tubes conveying beverages or beverage ingre- dients to a dispenser head. Ice used for cooling stored food and food containers shall not be used for human consumption. (3) Hat Storage. (A) Conveniently located hot food storage facil- ities shall be provided to assure the main- tenance of food at the required temperature during storage. Each hot food facility storing potentially hazardous food shall be provided with a numerically scaled indicat- ing thermometer, accurate to +3°F., located to measure the air temperature in the cool- est part of the facility and located to be easily readable. Recording thermometers, accurate to +3°F,may be used in lieu of indicating thermometers. where it is impractical to install thermometers on equipment such as bainmaries, steam tables, steam kettles, heat lamps, cal-rod units, or insulated food transport carriers, a product thermometer must be available and used to check internal food temperature. (B) The internal temperature of potentially hazardous foods requiring hot storage shall be 140°F.(60°C.) or above except during necessary perm of preparation. Potentially hazardous food to be transported shall be held at a temperature of 140°F. (60°C) or above unless maintained in accord- ance with paragraph (2)(B) of subsection (c) of this regulation.