§ 111.168. Food protection.

A.

Potentially Hazardous Foods?Temperature Requirements.

1.

Cold potentially hazardous foods shall be maintained at an internal temperature of forty-five degrees Fahrenheit or below, and hot potentially hazardous foods shall be maintained at an internal temperature of one hundred forty degrees Fahrenheit or above during storage, display, and transportation.

2.

Potentially hazardous foods requiring cooking shall be cooked to heat all parts of the food to a temperature of at least one hundred forty-five degrees Fahrenheit or above for at least fifteen seconds, except that:

a.

Exotic meats, poultry, stuffed poultry, stuffed fish, stuffed meats, stuffed pasta, and stuffings containing fish, meat, or poultry shall be cooked to heat all parts to at least one hundred sixty-five degrees Fahrenheit or above for at least fifteen seconds with no interruption of the cooking process;

b.

Pork, comminuted fish and meats, injected meats, and unpasteurized eggs shall be cooked to heat all parts to at least one hundred fifty-five degrees Fahrenheit for at least fifteen seconds, one hundred fifty degrees Fahrenheit for at least one minute, or one hundred forty-five degrees Fahrenheit for at least three minutes;

c.

Raw, rare, or undercooked potentially hazardous food may be served if so ordered by the consumer.

d.

If cooked in a microwave oven, potentially hazardous foods requiring cooking shall be:

i.

Rotated or stirred throughout, or midway during cooking, to compensate for uneven distribution of heat;

ii.

Covered to retain surface moisture;

iii.

Heated to an additional twenty-five degrees Fahrenheit above the temperatures specified in subsections (A)(2), (A)(3), and (A)(4) of this section, to compensate for shorter cooking times; and

iv.

Allowed to stand covered for two minutes after cooking to obtain temperature equilibrium.

B.

Potentially hazardous foods requiring refrigeration shall be rapidly cooled to an internal temperature of forty-five degrees Fahrenheit utilizing such methods as shallow pans, mechanical agitation, quick chilling, or water circulation external to the food container. In no event shall the cooling period exceed four hours.

C.

Food Reheating. In no case shall the time to reheat food exceed two hours. Food shall be reheated only as follows:

1.

Potentially hazardous foods that have been cooked and then refrigerated shall be reheated rapidly to an internal temperature of one hundred sixty-five degrees Fahrenheit or higher and held for at least fifteen seconds at that temperature before being served or before being placed in a hot food storage facility. Steam tables, bains-marie, warmers, and similar hot food holding facilities not designed for rapid reheating are prohibited for the rapid reheating of potentially hazardous foods.

2.

Potentially hazardous foods that have been cooked and then refrigerated, if reheated in a microwave oven, shall be covered and rotated or stirred throughout or midway during cooking, or according to label instructions during heating, heated to an internal temperature of at least one hundred ninety degrees Fahrenheit, and allowed to stand covered two minutes after reheating.

3.

Ready-to-eat food taken from a commercially processed, hermetically sealed container, or from an intact package from a licensed food processing establishment, shall be heated to a temperature of at least one hundred forty degrees Fahrenheit for hot holding.

D.

Non-Dairy Creaming, Whitening or Whipping Agents. Non-dairy creaming, whitening, or whipping agents may be reconstituted on the premises only when they do not exceed one gallon in capacity and are cooled to forty-five degrees Fahrenheit or below within four hours after preparation.

E.

Potentially Hazardous Frozen Food. Potentially hazardous frozen food or food intended for sale in a frozen state shall be kept frozen and shall be stored at an air temperature of ten degrees Fahrenheit or below except for defrost cycles and brief periods of loading or unloading. Frozen foods shall be displayed below or behind product food lines according to cabinet manufacturer's specifications.

F.

Maintaining Temperature. Hot holding facilities, refrigeration facilities, or insulated facilities shall be provided and located to assure maintenance of potentially hazardous foods at the required temperature during storage, transportation, and display.

G.

Thermometers.

1.

Each refrigerated facility storing potentially hazardous food shall be provided with a thermometer located to measure the air temperature in the warmest part of the facility and located so as to be readable.

2.

Each hot food facility storing potentially hazardous food shall be provided with a thermometer located to measure the air in the coolest part of the facility and located so as to be readable.

If it is impractical to install thermometers on equipment including but not limited to bains-marie, steam tables, steam kettles, heat lamps, or insulated food transportation carriers, a metal stem-type, product thermometer must be available and used to check internal food temperature.

3.

Metal stem-type, product thermometers, shall be provided and used to assure the attainment and maintenance of proper internal cooking, holding, or refrigeration temperatures of all potentially hazardous foods.

4.

Food temperature measuring devices shall not have sensors or stems made of glass, except thermometers with glass sensors or stems that are encased in a shatterproof coating, such as candy thermometers, may be used.

H.

Thawing of Foods. Potentially hazardous foods shall be thawed in one of the following ways:

1.

In refrigerated units at a temperature not to exceed forty-five degrees Fahrenheit;

2.

Under cold potable running water with sufficient water velocity to agitate and float off loose particles into the overflow;

3.

In a microwave oven, only when the food will be immediately transferred to conventional cooking facilities as part of the continuing cooking process or when the entire uninterrupted cooking process takes place in the microwave oven; or

4.

As part of the conventional cooking process.

I.

Reserving of Food. Once served to a consumer, portions of leftover food shall not be served again. Packaged food, other than potentially hazardous food, that is still packaged and in sound condition may be re-served.

J.

Storage, Preparation, Display, and Transportation.

1.

At all times prior to serving, food shall be protected from potential contamination, including dust, insects and rodents and unclean equipment and utensils, unnecessary handling, coughs and sneezes, hair, flooding, drainage, and overhead leakage or overhead drippage from condensation.

2.

Raw or prepared food, if removed from the container or package in which it was obtained, shall be stored in a clean, covered, approved container except during necessary periods of preparation or service. Container covers shall be impervious and nonabsorbent, except that clean linens, pastry cloth, or napkins may be used for moisture retention in raising dough or lining or covering bread or roll containers. Solid cuts of meat shall be protected by being covered in storage; except that primal cuts, quarters, or sides of meat may be hung uncovered on clean, sanitized hooks if no food product is stored beneath the meat.

3.

Containers of food shall be stored a minimum of six inches above the floor in a manner that protects the food from splash and other contamination and that permits easy cleaning of the storage area, except that containers may be stored on dollies, racks, or pallets if the equipment is easily movable.

4.

Food and containers shall not be stored under exposed or unprotected sewer or water lines, except for automatic fire protection sprinkler heads that may be required by law. The storage and handling of food in toilet rooms or vestibules is prohibited.

5.

Cross-contamination of food shall be prevented by:

a.

Separating raw animal foods from other raw or ready-to-eat food during storage, preparation, holding and display;

b.

Separating different types of raw animal foods from each other by using either separate equipment for each type of raw animal food or by arranging the food so that cross-contamination is prevented;

c.

Cleaning and sanitizing equipment, surfaces, and utensils when changing from one raw product to another.

6.

Food, food containers, or food utensils shall not be stored in ice intended for human consumption, except that the ice may be used for cooling tubes conveying beverages or beverage ingredients to a dispenser head.

7.

Packaged food shall not be stored in contact with water or undrained ice.

8.

Raw fruits and raw vegetables shall be thoroughly washed with potable water before being cooked or served.

9.

Reconstituted dry milk and milk products shall be used only in instant desserts and whipped products or for cooking and baking purposes.

10.

Unpasteurized liquid, frozen, or dry eggs and egg products shall be used only for cooking and baking purposes.

11.

Milk and milk products shall be provided to the consumer from:

a.

A commercially filled container stored in a mechanically refrigerated bulk milk dispenser;

b.

A commercially filled container of not more than one gallon capacity; or

c.

An unopened, commercially filled package.

12.

Dairy creamers and non-dairy lighteners shall be provided:

a.

In individual service containers;

b.

In a protected pour-type pitcher; or

c.

Drawn from a refrigerated dispenser designed for such service.

13.

Condiments, seasonings, and dressing for counter service and self-service use shall be provided in individual packages, from dispensers, or from containers described in this section, except that catsup and other sauces may be served in the original container or in a pour-type dispenser.

14.

Food on display shall be protected from consumer contamination by the use of packaging or protected display cases or by the use of easily cleanable counter serving line food shields.

15.

Potentially hazardous foods that are in a form to be consumed without further cooking such as salads, sandwiches, and filled pastry products shall be prepared from chilled-products.

K.

Handling of Food.

1.

Food shall be prepared and served with the least possible bare hand and arm contact. Utensils shall be used and prior to use, surfaces shall be cleaned, rinsed, and sanitized to prevent cross-contamination.

2.

Employees shall not contact ready-to-eat food with their bare hands and shall use utensils such as deli tissue, spatulas, tongs, single-use gloves or dispensing equipment when serving food.

3.

Employees shall use scoops, tongs, or other ice dispensing utensils when serving ice to consumers. Consumers may obtain ice for use only through approved automatic self-service ice dispensing equipment or at locations equipped with suitable floor shields and ice dispensing utensils.

L.

In-Use Storage of Dispensing Utensils.

1.

Except as otherwise stated in this subsection, between uses during service, dispensing utensils shall be:

a.

Stored in the food with the dispensing utensil's handle extended out of the food;

b.

Stored in a clean and dry area; or

c.

Stored in potable running water with sufficient water velocity to agitate and float-off loose particles into the overflow.

2.

Dispensing utensils and malt collars used in preparing frozen desserts shall be stored either in a potable running water dipper well or in a clean and dry area.

3.

Ice dispensing utensils shall be stored on a clean surface or in the ice storage bins with the dispensing utensil's handle extended out of the ice. No utensil shall be stored inside an ice-making machine unless the machine is equipped for its storage.

4.

Between uses, ice transfer receptacles shall be stored off the floor in a manner that protects them from contamination.

5.

Ice transfer receptacles that have been placed on the floor for filling shall not be placed or stored on food contact surfaces.

M.

Self-Serve Bulk Food Displays.

1.

Bulk food displays shall be monitored by personnel trained in food establishment operating procedures.

2.

Bulk food containers shall be made of safe materials and shall have spring-closing or tight-fitting covers.

3.

Bulk food displays shall be provided in self-dispensing containers or with suitable utensils attached by a chain or sanitary cable with a holding device adjacent to the bulk food container.

4.

No dispensing utensil shall be stored within the bulk food container. Utensils shall be made from food grade plastic or stainless steel.

5.

All bulk food containers shall be stored at least six inches off the floor to accommodate easy cleaning.

6.

Bulk food containers shall be cleaned and sanitized prior to refilling with the same food or with a different product and when necessary to insure cleanliness. Dispensing utensils shall be cleaned and sanitized when necessary to insure cleanliness. All automatic dispensing equipment shall be maintained in a similar manner.

7.

An adequate supply of self-service containers or bags with closures shall be provided adjacent to bulk food containers and shall be maintained in a clean and sanitary manner.

8.

If any bulk food container becomes adulterated or contaminated, the bulk container shall be immediately removed from the display and the entire contents discarded. The container shall be cleaned and sanitized before being returned to service.

(Ord. 515-1997)