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<br />be prechilled to SSoP. or lower and refrigerated at a <br /> <br />temperature of 4S0P. or lower, or kept heated to a temperature <br /> <br />of lSOOF. or higher. A temperature variation of Sop. in service <br /> <br />refrigerators is permitted during times of meal service. Frozen <br /> <br />foods in storage and not displayed for servi~e shall be kept at <br /> <br />or below OOp. All readily perishable frozen food shall be thawed <br /> <br />at refrigerator temperatures or under cold r~nning tap water; or <br /> <br />quick thawed as a part of the cooking proces~. Stuffing, poultry <br /> <br />and stuffed meats and poultry shall be heateq throughout to a <br /> <br />minimum temperature of 1650P. with no interr~ption of the initi~l <br /> <br />cooking process. Pork and pork products shall be thoroughly cookec <br /> <br />to heat all parts of the meat to at least 1500F. Raw fruits and <br /> <br />vegetables shall be thoroughly washed before use. Individual <br /> <br />portions of food once served shall not be served again except that <br /> <br />wrapped food which has not been unwrapped and which is wholesome <br /> <br />may be re-served. The requirements for temperature and protection <br /> <br />from contamination shall apply during the transportation from one <br /> <br />location to another by truck or catering service as the case may <br /> <br />bel except that this provision shall not apply to trucks used in <br /> <br />the delivery of foodstuffs for retail grocers and retail meat <br /> <br />dealers to homes of their customers. Dispensing scoops for <br /> <br />frozen desserts shall be stored, between uses, in an approved <br /> <br />running waterdipper well. Sugar for table, booth, or counter use <br /> <br />-16- <br />