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<br />cooked to heat all parts of the food to at <br />least l650F with no interruption of the <br />cooking process. <br /> <br />(b) Pork and any food containing pork <br />shall be cooked to heat all parts of the <br />food to at least l50oF. <br /> <br />(c) Rare roast beef shall be cooked to <br />an internal temperature of at least 1300F <br />unless otherwise ordered by the immediate <br />customer. <br /> <br />(f) Section 2-409 shall read as follows: <br /> <br />Potentially hazardous food shall be thawed: <br /> <br />(a) In refrigerated units at a <br />temperature of not to exceed 40oF; <br /> <br />(b) Under potable running water of a <br />temperature of 700F or below, and allowing <br />the water to waste directly to the drain; <br /> <br />(c) In a microwave oven only when the <br />food will be immediately transferred to <br />conventional cooking facilities as part of <br />a continuous cooking process or when the <br />entire, uninterrupted cooking process takes <br />place in the microwave oven; or <br /> <br />(d) As part of the conventional cooking <br />process. <br /> <br />(g) Section 2-501 shall read as follows: <br /> <br />Potentially hazardous food shall be kept at <br />an internal temperature of 400F or below or <br />at an internal temperature of 1500F 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 130oF. <br /> <br />(h) Section 3-501 is added to read as follows: <br /> <br />3-501 Employee Education. <br /> <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 Assurance <br />