O-1991-1743 - Laserfiche WebLink

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e e Texas Department of Health Division of Food and Drugs Page ~ of 35 (c) Frozen foods shall be kept frozen and shall be stored at a temperature of OOF.(-180C.) or below. (D) Ice intended for human consumption shall not be used as a medium for cooling stored food, food containers or food utensils, except that such ice may be used for cooling tubes conveying beverages or beverage ingredients to a dispenser head. Ice used for cooling stored food and food containers shall not be used for human consumption. (3) Hot Storage (A) Convenient Ii located hot food storage facilities shall be provided to assure the maintenance of food at the required temperature during storage. Each hot food facility storing potentially hazardous food shall be provided with a numerically scaled indicating thermometer, accurate' to +30F., located to measure the air temperature in the coolest part of the facility and located to be easily readable. Recording thermometers, accurate to +30F., may be used in lieu of indicating thermometers. Where it is impractical to install thermometers on equipment such as bainmaries" steam tables, steam kettles, heat lamps, cal-rod units, or insulated food transport carriers, a product thermometer must be available and used to check internal, food temperature. - (B) The internal temperature of potentially hazardous foods requ1r1ng hot storage shall be 140oF.(60oC.) or above except during necessary periods of preparation. Potentially hazardous food to be transported shall be held at a temperature of 140oF.(60oC.) or above unless maintained in accordance with paragraph (2)(B) of this subsection. (d) Food P~eparation. (1) General. Food shall be prepared with the least possible manual contact, with suitable utensils, and on surfaces that prior to use have been cleaned, rinsed and sanitized to prevent crqss-contamination. (2) Raw Fruits and Raw Vegetables. Raw fruits and raw vegetables shall be thoroughly washed with potable water before being cooked or served. (3) Cooking Potentially Hazardous Foods. Potentially hazardous foods requiring cooking shall be cooked to heat all parts of the food to a temperature of at least 140oF.(60oC.), except that: (A) Poultry, poultry stuffings, stuffed meats and stuffings containing meat shall be cooked to heat all parts of the food to at least 1650F.(740C.) with no interruption of the cooking process. . (B) Pork and any food containing pork shall be cooked to heat all parts of the food to at least 150oF.(660C.).