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cooked to heat all ' parts of the food to at <br />le 'as t 16 5 ¢1` with no interruption of the <br />cooking process. <br />(b) Pork and any f oo d containing pork <br />shall be cooked to heat all parts of the <br />food to at least 1500F. <br />( c ) Rare roast beef shall be cooked to <br />an internal temperature d f at Least 1300F <br />unless otherwise ordered by the immediate <br />customer; <br />Section 2-409 shall read as follows: <br />Potentially hazardous food shall be thawed <br />(a) In refrigerated units at a <br />temperature of not to -e ceed 401F; - <br />(b) Under potable running water of a <br />temperature of 7o *F or below, and allowing <br />the water to waste directly to the gain; <br />( c ) In a microwave oven only when the <br />food will be immediately transferred to <br />conventional cooking facilities as pant Gf <br />a continuous cooking process or when the <br />entire, uninterrupted cooking process takes <br />place in the microwave oven; or <br />As part of the conventional cooking <br />process <br />( g ) section 2-501 shall read as follows <br />Potentially hazardous food shall be Dept at <br />an ihterna.l temperature of 40'F or below or <br />at are internal temperature of 15 0 1 F or above <br />during display and service, except that rare <br />roast beef shall be held for service at a <br />temperature of at least 1301F, <br />Section 3 -501 is added to read as follows: <br />3 -501 Employee Education. <br />All food service establishments. (except <br />candy, nutritional food, groceries only, or <br />establishments processing and packaging foods) <br />shall have in its employment at all times, -at <br />least one owner or manager -certified as having <br />successfully completed the executive training <br />course known as the Minnesota Quality Assuranp, <br />