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<br />!~ <br /> <br />b. Refriqerated Storaqe. Enough conveniently located <br />refrigeration facilities or effectively insulated <br />facilities shall be provided to assure the maintenance <br />of food at required temperatures during storage. Each <br />cold food storage facility shall be provided with a <br />numerically scaled indicating thermometer, accurate to <br />+3oF (+ 1.GoC), located to measure the air temperature <br />in the warmest part of the facility and located to be <br />easily readable. <br /> <br />The temperature of potentially hazardous foods requiring <br />refrigeration shall be 400F (4.4oC) or below except <br />during necessary periods of preparation. <br /> <br />Frozen foods shall be kept frozen and shall be stored at <br />a temperature of OOF (-17.SoC) or below. <br /> <br />stored ice intended for human consumption shall not be used <br />as a medium for cooling stored food, food containers, or <br />food utensils. <br /> <br />c. Hot Storage. Enough conveniently located hot food <br />storage facilities shall be provided to assure the <br />maintenance of food at the required temperature during <br />storage. Each hot food storage facility shall be provided <br />with 8 numerisally scaled indicating thermometer accurate <br />to +3 F (+1.6 C)locatec1 in the coolest part of the <br />facIlity and located to be easily readable. <br /> <br />The temperature of poten~ially hazardous foods requiring <br />hot storage shall be 150 F (66oC) or more except during <br />necessary periods of preparation. <br /> <br />r; <br /> <br />SECTION 10-14. Food Preparation. <br /> <br />a. General. Food shall be prepared with the least possible <br />manual contact, with suitable utensils, and on surfaces <br />that prior to use have been cleaned and sanitized. <br /> <br />~ <br /> <br />b. Raw Fruit and Raw Vegetables. Raw fruits and raw <br />vegetables shall be washed thoroughly before being cooked <br />or served. <br /> <br />c. Cooking Potentially Hazardous Foods. Potentially <br />hazardous foods requiring cooking shall be cooked to <br />heat all garts gf the food to a. temperat~re of at <br />least 150 F (66 C) except that: <br /> <br />1. poultry, poultry stuffings, and stuffed meats shall be <br />coo~ed to heat all parts of the food to at least <br />165 F (74oC) with no interruption of the cooking <br />process. <br />