Md. Code Regs. 10.15.03.11 - Food Preparation-Cooling and Reheating of Potentially Hazardous Foods

Current through Register Vol. 49, No. 8, April 8, 2022

The person-in-charge shall ensure that:

A.

A potentially hazardous cooked food's internal temperature is cooled from 135°F to 70°F within 2 hours and from 70°F to 41°F or less within an additional 4 hours;

B. A potentially hazardous food for cold service, such as a reconstituted food, salad, or canned meat, is cooled to an internal temperature of 41°F within 4 hours;
C. Cooling of potentially hazardous food is accomplished using one or a combination of the following methods:
(1) Refrigerate in shallow pans with food not over 3 inches deep;
(2) Reduce food mass by separating foods into smaller or thinner portions;
(3) Use rapid cooling equipment;
(4) Use ice water baths combined with frequent stirring;
(5) Use containers that facilitate heat transfer;
(6) Add ice made from potable water as an ingredient;
(7) Refrigerate loosely covered or allow the food to remain uncovered until cooled if the food is protected from overhead contamination; or
(8) Another effective method acceptable to the approving authority based on applicable state and local laws, regulations, and ordinances; and
D. Potentially hazardous food is reheated:
(1) Within 2 hours to a minimum internal temperature of 165°F for 15 seconds for food that is cooked, cooled, and refrigerated before being placed into hot food holding equipment;
(2) Within 2 hours to a minimum internal temperature of 135°F for ready-to-eat food taken from a commercially processed, hermetically sealed container or from an intact package from a food processing plant that is inspected by a food regulatory authority for hot holding;
(3) Using the same time and temperature conditions specified in Regulation .10A of this chapter for initial cooking for remaining unsliced portions of roasts for hot holding; and
(4) Within 2 hours or less, to a minimum internal temperature of 165°F for 15 seconds in a microwave oven for hot holding and then stirred, covered, and allowed to stand covered for 2 minutes after reheating.

Notes

Md. Code Regs. 10.15.03.11
Regulations .11 repealed and new Regulation .11 adopted effective March 4, 1991 (18:4 Md. R. 447)
Regulation .11B and C amended effective February 15, 1993 (20:3 Md. R. 259)
Regulations .11 adopted effective December 17, 2007 (34:25 Md. R. 2211); amended effective 43:03 Md. R. 272, eff.2/15/2016; amended effective 47:20 Md. R. 875, eff. 10/5/2020

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