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<br />/ <br /> <br />" <br /> <br />13 <br /> <br />2. pork and pork products shall be cgoked So heat all <br />parts of the food to at least 150 F (66 C). <br /> <br />d. <br /> <br />Dry Milk and Egg products. If reconstituted, dry milk, <br />dry-milk products, dry eggs, and drY-8gg prgducts shall <br />be used only if they are heated to 150 F (66 C) or above <br />before being served. <br /> <br />e. <br /> <br />Reheating. potentially hazardous foods that were cooked <br />and then Eefrigerated shall be heated rapidly to <br />l500F (66 C) or higher throughout before being placed <br />in a hot food storage facility. Steam tables, bainmarie <br />warmers, and other hot food holding facilities are <br />prohibited for the rapid heating of potentially hazardous <br />foods. <br /> <br />f. <br /> <br />Reconstitution. Non-dairy creaming agents shall not be <br />reconstituted for consumption on the premises in <br />quantities exceeding one gallon. <br /> <br />g. <br /> <br />product Thermometers. Metal stem-type sumericably scaled <br />indicating thermometers accurate to +3 F (+1.6 C) shall <br />be provided and used to assure attainment of proper <br />internal cooking temperatures of all potentially <br />hazardous foods. <br /> <br />h. Thawing potentially Hazardous Foods. potentially hazardous <br />Ioods shall be thawed: <br /> <br />1. In refrigerated units in a wayothat t~e temperature <br />of the food does not exceed 40 F (4.4 C) ;or <br /> <br />2. unger posable running water of a temperature of <br />70 F (21 C) or below, with sufficient water <br />velocity to agitate and float 6ff loose food particles <br />into the overflow: or <br /> <br />3. In a microwave oven only when the food will be <br />immediately transferred to conventional cooking <br />facilities as part of a continuous cooking process <br />or when the entire, uninterrupted cooking process <br />takes place in the microwave oven; or <br /> <br />4. AS part of the conventional cooking process. <br /> <br />SECTION 10-15. Food Display and Service <br /> <br />a. potentially Hazardous Foods. potentballY hgzardous foods <br />shall be kept at a ternperaSure o~ 40 F (4.4 C) or lower <br />or at a temperature of 150 F (66 C) or higher during <br />display and service. <br />