1005. TEMPERATURE AND TIME CONTROL - POTENTIALLY HAZARDOUS FOOD (TIME/TEMPERATURE CONTROL FOR SAFETY FOOD), HOT AND COLD HOLDING

1005 TEMPERATURE AND TIME CONTROL ─ POTENTIALLY HAZARDOUS FOOD (TIME/TEMPERATURE CONTROL FOR SAFETY FOOD) HOT AND COLD HOLDING 1005.1 Except during preparation, cooking, or cooling, or when time is used as the public health control as specified in § 1009, potentially hazardous food (time/ temperature control for safety food) shall be maintained: (a) At fifty-seven degrees Celsius (57o C) (one hundred thirty-five degrees Fahrenheit (135o F)) or above, except that roasts cooked to a temperature and for a time specified in § 900.2 or reheated as specified in § 906.5 may be held at a temperature of fifty-four degrees Celsius (54o C) (one hundred thirty degrees Fahrenheit (130o F)) or above; P or (b) At five degrees Celsius (5o C) (forty-one degrees Fahrenheit (41o F)) or less. P 1005.2 Eggs that have not been treated to destroy all viable Salmonellae shall be stored in refrigerated equipment that maintains an ambient air temperature of seven degrees Celsius (7o C) (forty-five degrees Fahrenheit (45o F)) or less. P 1005.3 Potentially hazardous food (time/temperature control for safety food) in a homogenous liquid form may be maintained outside of the temperature control requirements, as specified in § 1005.1, while contained within specifically designed equipment that complies with the design and construction requirements as specified in § 1515.5 SOURCE: Final Rulemaking published at 50 DCR 4394 (June 6, 2003); as amended by Final Rulemaking published at 59 DCR 13690 (November 30, 2012).