Mich. Admin. Code R. 400.8320 - Food preparation
Rule 320.
(1) Food
must be in sound condition, free from spoilage, filth, or other contamination
and be safe for human consumption.
(2) Food must be prepared on food grade
surfaces that have been cleaned and sanitized.
(3) Raw fruits and vegetables must be
thoroughly washed before being cooked or served.
(4) Staff shall minimize bare-hand contact
with foods that will be cooked.
(5)
Ready to eat foods must not be prepared or served using bare hands.
(6) Food must be cooked to heat all parts of
the food to the safe temperature identified by the Michigan Food Code and Food
Law/Safe Cooking Guidelines at
https://www.michiganfoodsafety.com/wp-content/uploads/2022/01/MI_Modified_2009_Food_Code_396675_7.pdf.
(7) TCS foods must be thawed using 1 of the
following methods:
(a) In the refrigerator at
a temperature not to exceed 41 degrees Fahrenheit.
(b) Completely submerging the item under cold
water, at a temperature of 70 degrees Fahrenheit or below, that is running fast
enough to float off loose ice particles.
(c) In a microwave oven for either of the
following:
(i) The food is immediately
transferred to conventional cooking facilities as part of a continuous cooking
process.
(ii) The entire cooking
process takes place in the microwave oven.
(d) As part of the conventional cooking
process.
(8) The
temperature of TCS foods must be 41 degrees Fahrenheit or below, or 135 degrees
Fahrenheit or above, at all times, except during necessary periods of
preparation.
(9) TCS foods that
have been cooked and refrigerated or frozen must be reheated rapidly to 165
degrees Fahrenheit or higher throughout before being served or before being
placed in a hot food storage facility.
(10) Probe thermometers must be used to
ensure the attainment and maintenance of proper internal cooking, holding,
reheating, or refrigeration temperatures of all TCS foods.
(11) On field trips, all foods must be
protected from contamination at all times as required by this rule.
(12) In the absence of proper hand washing
facilities on field trips, individuals preparing and serving food shall use
hand sanitizer and wear sanitary disposable food service gloves
properly.
Notes
State regulations are updated quarterly; we currently have two versions available. Below is a comparison between our most recent version and the prior quarterly release. More comparison features will be added as we have more versions to compare.
Rule 320.
(1) Food must be in sound condition, free from spoilage, filth, or other contamination and be safe for human consumption.
(2) Food must be prepared on food grade surfaces that have been washed, rinsed, and sanitized .
(3) Raw fruits and vegetables must be thoroughly washed before being cooked or served.
(4) Staff shall minimize bare-hand contact with foods that will be cooked.
(5) Ready to eat foods must not be prepared or served using bare hands.
(6) Food must be cooked to heat all parts of the food to the safe temperature as identified in the document titled Safe Minimum Cooking Temperatures, published by the U.S. Food Safety Working Group. This document is adopted by reference in this rule and is available at no cost on the Foodsafety.gov website, https://www.foodsafety.gov/keep/charts/mintemp.html. It is also available for inspection and distribution at no cost from the Michigan Department of Licensing and Regulatory Affairs, Bureau of Community and Health Systems, Child Care Division, 611 West Ottawa Street, Lansing, MI 48933.
(7) Potentially hazardous foods must be thawed using 1 of the following methods:
(a) In the refrigerator at a temperature not to exceed 41 degrees Fahrenheit.
(b) Completely submerging the item under cold water, at a temperature of 70 degrees Fahrenheit or below, that is running fast enough to float off loose ice particles.
(c) In a microwave oven for either of the following:
(i) The food will be immediately transferred to conventional cooking facilities as part of a continuous cooking process .
(ii) The entire cooking process takes place in the microwave oven.
(d) As part of the conventional cooking process .
(8) The temperature of potentially hazardous foods must be 41 degrees Fahrenheit or below, or 135 degrees Fahrenheit or above, at all times, except during necessary periods of preparation.
(9) Potentially hazardous foods that have been cooked and then refrigerated or frozen must be reheated rapidly to 165 degrees Fahrenheit or higher throughout before being served or before being placed in a hot food storage facility.
(10) Accurate metal stem-type food thermometers must be used to assure the attainment and maintenance of proper internal cooking, holding, reheating, or refrigeration temperatures of all potentially hazardous foods.
(11) On field trips, all foods must be protected from contamination at all times as required by this rule.
(12) In the absence of proper hand washing facilities on field trips, individuals preparing and serving food shall wear sanitary disposable food service gloves.