ord_858 - Laserfiche WebLink

Home

individual family consumption. (b) Section 2-201 shall read as follows: At all times, including while being stored, prepared, displayed, served, or transported, food shall be protected from potential contamination, including dust, insects, rodents, unclean equipment and utensils, unnecessary handling, coughs and sneezes, flooding, drainage and overhead leakage or overhead dripping from condensation. The temperature of potentially hazardous food shall be 400F or below or 1500F or above at all times, except as otherwise provided in this ordinance. (c) Section 2-302, (b) shall read as follows: Potentially hazardous food requiring refrigeration after preparation shall be rapidly cooled to an internal temperature of 400F or below. Potentially hazardous foods of large volume or prepared in large quantities shall be rapidly cooled, utilizing such methods as shallow pans, agitation, quick chilling or water circulation external to the food container so that the cooling period shall not exceed four hours. Potentially hazardous food to be transported shall be pre- chilled and held at a temperature of 400F or below unless maintained in accordance with Section 2-303 of the ordinance. (d) Section 2-303(b) shall read as follows: The internal temperature of potentially hazardous foods requiring hot storage shall be 1500F or above during necessary periods of preparation. Potentially hazardous foods to be transported shall be held at a temperature of 1500F or above unless maintained in accord- ance with paragraph (b) of Section 2-302 of this ordinance. (e) Section 2-403 shall read as follows: Potentially hazardous foods requiring cooking shall be cooked to heat all parts of the food to a temperature of at least 1500F except that: (a) Poultry, poultry stuffings, stuffed meats and stuffings containing meat shall be