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-7- <br />(d) Food Preparation <br />(1) General. Food shall be prepared with the <br />least possible manual contact, with suitable <br />utensils, and on surfaces that prior to use <br />have been cleaned, rinsed and sanitized to <br />prevent cross-contamination. <br />(2) Raw Fruits and Raw Vegetables. Raw fruits and <br />raw vegetables shall be thoroughly washed <br />with potable water before being cooked or <br />served. <br />(3) Cooking Potentially Hazardous Foods. Potentially <br />hazardous foods requiring cooking shall be cooked <br />to heat all parts of the food to a temperature <br />of at least 140°F.(60°C.), except that: <br />(A) Poultry, poultry stuffings, stuffed <br />meats and stuffings containing meat shall <br />be cooked to heat all parts of the food <br />to at least 165°F.(74°C.) with no interrup- <br />tion of the cooking process. <br />(B) Pork and any food containing pork shall <br />be cooked to heat all parts of the food <br />to at least 150°F.(66°C.). <br />(C) Rare roast beef shall be cooked to an <br />internal temperature of at least 130°F. <br />(541C.), and rare beef steak shall be <br />cooked to a temperature of 130°F.(54°C.) <br />unless otherwise ordered by the immediate <br />consumer. <br />(4) Dry Milk and Dry Milk Products. Reconstituted <br />dry milk and dry milk products may be used. in in- <br />stant desserts and whipped products, or for <br />cooking and baking purposes. <br />(5) Liquid, Frozen, Dry Eggs and Egg Products. <br />Liquid, frozen, dry eggs and egg products <br />shall be used only for cooking and baking <br />purposes. <br />(6) Reheating. Potentially hazardous foods that <br />have been cooked and then refrigerated, shall <br />be reheated rapidly to 165°F.(74°C.) or higher <br />throughout before being served or before being <br />placed in a hot food storage facility. Steam <br />tables, bainmaries, warmers, and similar hot <br />food holding facilities are prohibited for the <br />rapid reheating of potentially hazardous foods. <br />(7) Nondairy Products. Nondairy creaming, whitening, <br />or whipping agents may be reconstituted on the <br />premises only when they will be stored in <br />sanitized, covered containers not exceeding one <br />gallon in capacity and cooled to 45°F.(7°C.) <br />or below within four hours after preparation. <br />(8) Product Thermometers. Metal stem-type numerically <br />scaled indicating thermometers, accurate to +20F., <br />shall be provided and used to assure the attain- <br />ment and maintenance of proper internal cooking, <br />holding, or refrigeration temperatures of all <br />potentially hazardous foods. <br />(9) Thawing Potentially Hazardous Foods. Potentially <br />hazardous foods shall be thawed: