Section 14-4.50 - Food protection; potentially hazardous food, temperature and refrigeration requirements

FOOD PROTECTION

14-4.50 Food protection; potentially hazardous food, temperature and refrigeration requirements.

(a) Food is to be protected from contamination during storage, preparation, display, service and transportation. The temperature of potentially hazardous food is to be 45 degrees Fahrenheit (7.2 degrees Celsius) or below, or 140 degrees Fahrenheit (60 degrees Celsius) or above, at all times, except during necessary times of preparation. Intact shell egg temperatures shall be considered acceptable if ambient storage temperature is 45 degrees Fahrenheit (7.2 Celsius) or less.

(b) Packaged food is not to be stored in contact with water or undrained ice. Ice intended for human consumption is not to be used as a medium for cooling stored food, food containers or food utensils.

(c) Food which is not readily identifiable is to be stored in properly labeled original product containers or in containers labeled to identify the food by common name.

(d) Shell eggs or foods containing shell eggs are to be heated to 145 degrees Fahrenheit (62.8 degrees Celsius) or greater unless an individual consumer requests preparation of a shell egg or food containing shell eggs in a style such as raw, poached or fried which must be prepared at a temperature less than 145 degrees Fahrenheit in order to comply with the request.

(e) Every part of ground meat or foods containing ground meat are to be heated to 158 degrees Fahrenheit (69.4 Celsius) unless a consumer requests preparation of a single order of ground meat or food containing ground meat which must be prepared at a temperature less than 158 degrees Fahrenheit in order to comply with the request.

Effective Date: 
Wednesday, January 8, 1997
Doc Status: 
Complete