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<br />'........ <br /> <br />e <br /> <br />e <br /> <br />Texas Department of Health <br />Division of Food and Drugs <br /> <br />Page 7 of 35 <br /> <br />(c) Rare roast beef shall be cooked to an internal temperature <br />of at least IJOoF.(540C.), and rare beef steak shall be cooked to a <br />temperature of 130oF.(540C.) unless otherwise ordered by (he immediate <br />consumer. <br /> <br />(4) Dry Milk and Dry Milk Products. Reconstituted dry milk and dry <br />milk products may be used in instant desserts and whipped products, or for <br />cooking and baking purposes. <br /> <br />(5) Liquid, Frozen, Dry Eggs and Egg Products. Liquid, frozen, dry <br />eggs and egg products shall be used only for cooking and baking purposes. <br /> <br />(6) Reheating. Potentially hazardous foods that have been cooked <br />and then refrigerated, shall be reheated rapidly to 1650F.(740C.) or higher <br />throughout before being served or before being placed in a hot food storage <br />facility. Steam tables, bainmaries, warmers, and similar hot food holding <br />facilities are prohibited for the rapid reheating of potentially hazardous <br />foods. <br /> <br />(7) Nondairy Products. Nondairy creaming, whitening, or whipping <br />agents may' be reconstituted on the premises only when they will be stored in <br />sanitized, covered, containers not exceeding one gallon in capacity and cooled <br />to 450F.(70C.) or below within four hours after preparation. <br /> <br />(8) Product Th~rmometers. Metal stem-type numerically scaled <br />indicating thermometers, accurate to +20F., shall be provided and used to <br />assure the attainment and maintenance of prop~r internal cooking, holding, or <br />refrigeration temperatures of all potentially hazardous foods. <br /> <br />(9) Thawing Potentially .Hazardous Foods. Potentially hazardous <br />foods shall be thawed: <br /> <br />(A) In refrigerated units at a temperature not to exceed <br /> <br />450F .(7OC.); <br /> <br />or <br /> <br />70~.(210C.) <br />loose food <br /> <br />(B) Under potable running water of a temperature of <br />or below, with sufficient water 'velocity to agitate and float off <br />particles" into the overflow; or <br /> <br />(c) In"a microwave oven only when the food will be immediately <br />transferred to conventional cooking facilities as part of a continuous cooking <br />process or when the entire, uninterrupted cooking process takes place in the <br />microwave oven; or <br /> <br />(D) As part of the conventional cooking process. <br /> <br />(e) Food Display and Service. <br /> <br />(1) Potentially Hazardous Foods. Potentially hazardous food shall <br />be kept at an internal temperature of 450F.(70C.) or below or at an internal <br />