906. REHEATING - FOR HOT HOLDING

906 REHEATING ─ FOR HOT HOLDING 906.1 Except as specified in §§ 906.2, 906.3, and 906.5, potentially hazardous food (time/ temperature control for safety food) that is cooked, cooled, and reheated for hot holding shall be reheated so that all parts of the food reach a temperature of at least seventy-four degrees Celsius (74o C) (one hundred sixty-five degrees Fahrenheit (165o F)) for fifteen (15) seconds. P 906.2 Except as specified under § 906.3, potentially hazardous food (time/temperature control for safety food) reheated in a microwave oven for hot holding shall be reheated so that all parts of the food reach a temperature of at least seventy-four degrees Celsius (74o C) (one hundred sixty-five degrees Fahrenheit (165o F)) and the food is rotated or stirred, covered, and allowed to stand covered for two (2) minutes after reheating. P 906.3 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 the food regulatory authority that has jurisdiction over the plant, shall be heated to a temperature of at least fifty-seven degrees Celsius (57o C) (one hundred thirty-five degrees Fahrenheit (135o F)) for hot holding. P 906.4 Reheating for hot holding as specified in §§ 906.1, 906.2, and 906.3 shall be done rapidly and the time the food is between five degrees Celsius (5o C) (forty-one degrees Fahrenheit (41o F)) and the temperatures specified in §§ 906.1, 906.2 and 906.3 shall not exceed two (2) hours. P 906.5 Remaining unsliced portions of roasts of beef that are cooked as specified in § 900.2 may be reheated for hot holding using the oven parameters and minimum time and temperature conditions specified in § 900.2. SOURCE: Final Rulemaking published at 50 DCR 4394 (June 6, 2003); as amended by Final Rulemaking published at 59 DCR 13690 (November 30, 2012).