FOOD PROTECTION

Section 14-1.40 - Food protection; potentially hazardous food, temperature and refrigeration requirements

FOOD PROTECTION

14-1.40 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 or during a limited period of time while being held for service which may not exceed two hours. Intact shell egg temperatures shall be considered acceptable if the ambient storage temperature is 45 degrees Fahrenheit (7.2 degrees Celsius) or less.

(b) Potentially hazardous food requiring refrigeration is to be cooled by an adequate method so that every part of the product is reduced from 120 degrees Fahrenheit (48.9 degrees Celsius) to 70 degrees Fahrenheit (21.1 degrees Celsius) within two hours and to 45 degrees Fahrenheit (7.2 degrees Celsius) or below within four additional hours.

(c) Intact shell eggs shall be stored at an ambient temperature of 45 degrees Fahrenheit (7.2 degrees Celsius) or below.

Effective Date: 
Wednesday, August 19, 1992
Doc Status: 
Complete

Section 14-1.41 - Reservice of unused potentially hazardous food and unused, unprotected food prohibited

14-1.41 Reservice of unused potentially hazardous food and unused, unprotected food prohibited.

(a) Unused potentially hazardous food which has been served may not be served again.

(b) Unused, unprotected food which has been served may not be served again.

(c) Food is considered served when it has been offered without protection to the consumer.

Effective Date: 
Sunday, October 1, 1978
Doc Status: 
Complete

Section 14-1.42 - Storage of food removed from original containers or packages

14-1.42 Storage of food removed from original containers or packages.

Food removed from the original container or package is to be protected from contamination by storing in clean, covered, sanitized containers maintained at safe temperatures.

Effective Date: 
Sunday, October 1, 1978
Doc Status: 
Complete

Section 14-1.43 - Storage of food; general requirements

14-1.43 Storage of food; general requirements.

(a) Containers of food are to be stored a minimum of six inches (14.24 centimeters) above the floor to protect the food from splash and other contamination, and at a height to permit easy cleaning of storage area.

(b) Food and containers of food and food wrapping materials are not to be stored under exposed or unprotected sewer lines. The storage of same in toilet rooms is prohibited.

(c) Food not subject to further washing or cooking is to be stored and protected against cross-contamination from food requiring washing and cooking.

(d) 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.

(e) 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.

Effective Date: 
Sunday, October 1, 1978
Doc Status: 
Complete

Section 14-1.44 - Refrigerated storage

14-1.44 Refrigerated storage.

Enough conveniently located refrigeration facilities or effectively insulated facilities are to be provided and used to maintain potentially hazardous food at required temperatures during storage. Each facility storing potentially hazardous food is to have a numerically scaled indicating thermometer accurate to plus or minus two degrees Fahrenheit (1.1 degrees Celsius), which measures air temperature in the warmest part of the unit. Recording thermometers may be used in lieu of indicating thermometers.

Effective Date: 
Sunday, October 1, 1978
Doc Status: 
Complete

Section 14-1.45 - Hot storage

14-1.45 Hot storage.

Enough conveniently located hot food storage facilities are to be provided and used to maintain potentially hazardous food at the required temperature during storage. Each potentially hazardous food storage facility is to have a numerically scaled indicating thermometer, accurate to plus or minus two degrees Fahrenheit (1.1 degrees Celsius) available and used to measure the temperature of food stored in the facility or installed to measure the air temperature in the coldest part of the facility.

Effective Date: 
Sunday, October 1, 1978
Doc Status: 
Complete