Regulation .09 Food Preparation — Temperature and Cross-Contamination Control.
Regulation .09 Food Preparation — Temperature and Cross-Contamination Control.LinkCopy Citation
The person-in-charge shall ensure that:
A.
Food temperature measuring devices are:
(1)
Used to monitor the temperature of potentially hazardous foods;
(2)
Graduated and accurate within plus or minus 2°F;
(3)
Calibrated annually or more frequently; and
(4)
Cleaned and sanitized between uses in different foods to prevent cross-contamination;
B.
The storage, thawing, cooking, cooling, reheating, and holding of a food:
(1)
Are safe; and
(2)
Comply with this chapter;
C.
When a recipe in which more than one egg is broken and the eggs are combined and not prepared for immediate service:
(1)
The mixture is stored under refrigeration at all times before cooking;
(2)
The process is included in the food service facility's HACCP plan as a critical control point; and
(3)
The mixture containing eggs is cooked to a minimum internal temperature of 155°F for 15 seconds;
D.
Potentially hazardous food is thawed:
(1)
In refrigerated units so that the temperature of the food does not exceed 41°F;
(2)
Under potable running water that is at or below 70°F with sufficient force to agitate and float off loose particles;
(3)
In a microwave oven only when the food will be immediately cooked in the microwave oven or immediately transferred to conventional cooking facilities as part of a continuous cooking process;
(4)
If a potentially hazardous reduced oxygen packaged food:
(a)
In the food’s airtight package at or below 41°F;
(b)
At a lower temperature if specified by the manufacturer; or
(c)
If fish or seafood, completely removed from the reduced oxygen environment or package prior to thawing;
(5)
As part of a conventional cooking process; or
(6)
By another method acceptable to the approving authority that has been scientifically proven to the approving authority to prevent the bacteriological, physical, or chemical contamination of food;
E.
Employees prevent contact of exposed, ready-to-eat food with their bare hands by using:
(1)
Gloves as specified under Regulation .14J of this chapter;
(2)
Utensils such as:
(a)
Tongs;
(b)
Spatulas;
(c)
Deli tissue; or
(d)
Automatic dispensing equipment; and
F.
Cross-contamination is prevented by:
(1)
Not allowing contact between ready-to-eat and raw foods;
(2)
Storing and holding food so that:
(a)
Ready-to-eat food is located above or otherwise segregated from raw food; and
(b)
A food is protected from plumbing leaks and condensate drippage;
(3)
Using separate utensils and work surfaces for ready-to-eat food and foods requiring further preparation;
(4)
Cleaning and sanitizing utensils and work surfaces between uses;
(5)
Excluding sick workers from food handling in accordance with Regulation .14A and B of this chapter; and
(6)
Washing raw fruits and vegetables thoroughly to remove soil and other contaminants before cutting, cooking, or serving, with:
(a)
Water; or
(b)
Chemicals intended specifically for washing or peeling whole fruits and vegetables as specified in 21 CFR §173.315.