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-8- <br />(A) In refrigerated units at a temperature <br />not to exceed 45°F.(7°C.); or <br />(B) Under potable running water of a temp- <br />erature of 70°F.(21°C.) or below, with <br />sufficient water velocity to agitate and <br />float off loose food particles into the <br />overflow; or <br />(C) In a microwave oven only when the food will <br />be immediately transferred to conventional <br />cooking facilities as part of a continuous <br />cooking process or when the entire, un- <br />interrupted cooking process takes place <br />in the microwave oven; or <br />(D) As part of the conventional cooking process. <br />(e) Food Display and Service. <br />(1) Potentially Hazardous Foods. Potentially <br />hazardous food shall be kept at an internal <br />temperature of 45°F.(7°C.) or below or at an <br />internal temperature of 140°F.(60°C.) or <br />above during display and service, except that <br />rare roast beef shall be held for service at <br />a temperature of at least 130°F.(54°C.). <br />(2) Milk and Cream Dispensing. <br />(A) Milk and milk products for drinking pur- <br />poses shall be provided to the consumer <br />in an unopened, commercially filled pack- <br />age not exceeding one pint in capacity, <br />or drawn from a commercially filled con- <br />tainer stored in a mechanically refrigerated <br />bulk milk dispenser. Where it is necessary <br />to provide individual servings under special <br />institutional circumstances, milk and milk <br />products may be poured from a commercially <br />filled container provided such a procedure <br />is authorized by the regulatory authority. <br />Where a bulk dispenser for milk and milk <br />products is not available and portions of <br />less than one-half pint are required for <br />mixed drinks, cereal, or dessert service, <br />milk and milk products may be poured from <br />a commercially filled container. <br />(B) Cream or half and half <br />an individual service <br />pour-type pitcher, or <br />dispenser designed for <br /> <br />1 <br />shall be provided in <br />container, protected <br />drawn from a refrigerated <br />such service. <br />(3) Nondairy Product Dispensing. Nondairy creaming <br />or whitening agents shall be provided in an <br />individual service container, protected pour- <br />type pitcher, or drawn from a refrigerated <br />dispenser designed for such service. <br />(4) Condiment Dispensing. <br />(A) Condiments, seasonings and dressings <br />for self-service use shall be provided <br />in individual packages, from dispensers, <br />or from containers protected in accord- <br />ance with paragraph (8) of subsection <br />(e) of this rule. <br />(B) Condiments provided for table or counter <br />service shall be individually portioned, <br />except that catsup and other sauces may <br />be served in the original container or <br />pour.-type dispenser. Sugar for consumer <br />