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Article 2. Time And Temperature Relationships of California Health And Safety Code >> Division 104. >> Part 7. >> Chapter 4. >> Article 2.
(a) Except during preparation, cooking, cooling,
transportation to or from a retail food facility for a period of less
than 30 minutes, or when time is used as the public health control
as specified under Section 114000, or as otherwise provided in this
section, potentially hazardous food shall be maintained at or above
135 F, or at or below 41 F.
(b) Roasts cooked to a temperature and for a time specified in subdivision (b) of Section 114004 shall be held at a temperature of 130 F or above.
(c) The following foods may be held at or below 45 F:
(1) Raw shell eggs.
(2) Unshucked live molluscan shellfish.
(3) Pasteurized milk and pasteurized milk products in original, sealed containers.
(4) Potentially hazardous foods held for dispensing in vending machines.
(5) Potentially hazardous foods held for sampling at a certified farmers' market.
(6) Potentially hazardous foods held during transportation.
(d) Potentially hazardous foods held for dispensing in serving lines and salad bars may be maintained above 41 F, but not above 45 F, during periods not to exceed 12 hours in any 24-hour period only if the unused portions are disposed of at or before the end of this 24-hour period. For purposes of this subdivision, a display case shall not be deemed to be a serving line.
(b) Roasts cooked to a temperature and for a time specified in subdivision (b) of Section 114004 shall be held at a temperature of 130 F or above.
(c) The following foods may be held at or below 45 F:
(1) Raw shell eggs.
(2) Unshucked live molluscan shellfish.
(3) Pasteurized milk and pasteurized milk products in original, sealed containers.
(4) Potentially hazardous foods held for dispensing in vending machines.
(5) Potentially hazardous foods held for sampling at a certified farmers' market.
(6) Potentially hazardous foods held during transportation.
(d) Potentially hazardous foods held for dispensing in serving lines and salad bars may be maintained above 41 F, but not above 45 F, during periods not to exceed 12 hours in any 24-hour period only if the unused portions are disposed of at or before the end of this 24-hour period. For purposes of this subdivision, a display case shall not be deemed to be a serving line.
If it is necessary to remove potentially hazardous food
from the specified holding temperatures to facilitate preparation,
this preparation shall in no case exceed two cumulative hours without
a return to the specified holding temperatures.
(a) Except as specified in subdivision (b), if time only,
rather than time in conjunction with temperature, is used as the
public health control for a working supply of potentially hazardous
food before cooking or for ready-to-eat potentially hazardous food
that is displayed or held for service for immediate consumption, the
following shall occur:
(1) The food shall be marked or otherwise identified to indicate the time that is four hours past the point in time when the food is removed from temperature control.
(2) The food shall be cooked and served, served if ready-to-eat, or discarded within four hours from the point in time when the food is removed from temperature control.
(3) The food in unmarked containers or packages or marked to exceed a four-hour limit shall be discarded.
(4) Written procedures shall be maintained in the food facility and made available to the enforcement agency upon request, that ensure compliance with this section and Section 114002, for food that is prepared, cooked, and refrigerated before time is used as a public health control.
(b) Time only, rather than time in conjunction with temperature, may not be used as the public health control for raw eggs in the following food facilities:
(1) Licensed health care facilities.
(2) Public and private school cafeterias.
(1) The food shall be marked or otherwise identified to indicate the time that is four hours past the point in time when the food is removed from temperature control.
(2) The food shall be cooked and served, served if ready-to-eat, or discarded within four hours from the point in time when the food is removed from temperature control.
(3) The food in unmarked containers or packages or marked to exceed a four-hour limit shall be discarded.
(4) Written procedures shall be maintained in the food facility and made available to the enforcement agency upon request, that ensure compliance with this section and Section 114002, for food that is prepared, cooked, and refrigerated before time is used as a public health control.
(b) Time only, rather than time in conjunction with temperature, may not be used as the public health control for raw eggs in the following food facilities:
(1) Licensed health care facilities.
(2) Public and private school cafeterias.
(a) Whenever food has been prepared or heated so that it
becomes potentially hazardous, it shall be rapidly cooled if not held
at or above 135 F.
(b) After heating or hot holding, potentially hazardous food shall be cooled rapidly from 135 F to 41 F or below within six hours and, during this time the decrease in temperature from 135 F to 70 F shall occur within two hours.
(c) Potentially hazardous food shall be cooled within four hours to 41 F or less if prepared from ingredients at ambient temperature, such as reconstituted foods and canned tuna.
(d) Except as specified in subdivision (e), a potentially hazardous food received in compliance with laws allowing a temperature above 41 F during shipment from the supplier as specified in Section 114037 shall be cooled within four hours to 41 F or less.
(e) Pasteurized milk in original, sealed containers, pasteurized milk products in original, sealed containers, raw shell eggs, and unshucked live molluscan shellfish need not comply with subdivision (c) or (d) if these foods are placed immediately upon their receipt in refrigerated equipment that maintains an ambient temperature of 45 F or less.
(b) After heating or hot holding, potentially hazardous food shall be cooled rapidly from 135 F to 41 F or below within six hours and, during this time the decrease in temperature from 135 F to 70 F shall occur within two hours.
(c) Potentially hazardous food shall be cooled within four hours to 41 F or less if prepared from ingredients at ambient temperature, such as reconstituted foods and canned tuna.
(d) Except as specified in subdivision (e), a potentially hazardous food received in compliance with laws allowing a temperature above 41 F during shipment from the supplier as specified in Section 114037 shall be cooled within four hours to 41 F or less.
(e) Pasteurized milk in original, sealed containers, pasteurized milk products in original, sealed containers, raw shell eggs, and unshucked live molluscan shellfish need not comply with subdivision (c) or (d) if these foods are placed immediately upon their receipt in refrigerated equipment that maintains an ambient temperature of 45 F or less.
(a) The rapid cooling of potentially hazardous foods
shall be accomplished in accordance with the time and temperature
criteria specified in Section 114002 by using one or more of the
following methods based on the type of food being cooled:
(1) Placing the food in shallow pans.
(2) Separating the food into smaller or thinner portions.
(3) Using rapid cooling equipment.
(4) Using containers that facilitate heat transfer.
(5) Adding ice as an ingredient.
(6) Using ice paddles.
(7) Inserting appropriately designed containers in an ice bath and stirring frequently.
(8) In accordance with an HACCP plan adopted pursuant to this part.
(9) Utilizing other effective means that have been approved by the enforcement agency.
(b) When placed in cooling or cold holding equipment, food containers in which food is being cooled shall be arranged in the equipment to provide maximum heat transfer through the container walls, loosely covered, or uncovered if protected from overhead contamination during the cooling period to facilitate heat transfer from the surface of the food, and stirred as necessary to evenly cool a liquid or a semi-liquid food.
(1) Placing the food in shallow pans.
(2) Separating the food into smaller or thinner portions.
(3) Using rapid cooling equipment.
(4) Using containers that facilitate heat transfer.
(5) Adding ice as an ingredient.
(6) Using ice paddles.
(7) Inserting appropriately designed containers in an ice bath and stirring frequently.
(8) In accordance with an HACCP plan adopted pursuant to this part.
(9) Utilizing other effective means that have been approved by the enforcement agency.
(b) When placed in cooling or cold holding equipment, food containers in which food is being cooled shall be arranged in the equipment to provide maximum heat transfer through the container walls, loosely covered, or uncovered if protected from overhead contamination during the cooling period to facilitate heat transfer from the surface of the food, and stirred as necessary to evenly cool a liquid or a semi-liquid food.
(a) Except as specified in subdivision (c), all
ready-to-eat foods prepared at a food facility from raw or
incompletely cooked food of animal origin shall be cooked to heat all
parts of the food to a temperature and for a time that complies with
the following methods based on the food that is cooked:
(1) The following shall be heated to a minimum internal temperature of 145 F or above for 15 seconds:
(A) Raw shell eggs that are broken and prepared in response to a consumer's order and for immediate service.
(B) Fish.
(C) Single pieces of meat, including beef, veal, lamb, pork, and game animals from approved sources.
(2) The following foods shall be heated to a minimum internal temperature of 155 F for 15 seconds or the temperature specified in the following chart that corresponds to the holding time:
(A) Ratites and injected meats.
(B) Comminuted meat or any food containing comminuted meat.
(C) Raw eggs and foods containing raw eggs that are not prepared as specified in paragraph (1).
(1) The following shall be heated to a minimum internal temperature of 145 F or above for 15 seconds:
(A) Raw shell eggs that are broken and prepared in response to a consumer's order and for immediate service.
(B) Fish.
(C) Single pieces of meat, including beef, veal, lamb, pork, and game animals from approved sources.
(2) The following foods shall be heated to a minimum internal temperature of 155 F for 15 seconds or the temperature specified in the following chart that corresponds to the holding time:
(A) Ratites and injected meats.
(B) Comminuted meat or any food containing comminuted meat.
(C) Raw eggs and foods containing raw eggs that are not prepared as specified in paragraph (1).
+-------------------------------------------------+
| Minimum |
+------------------------+------------------------+
| Temperature (*F) | Time |
+------------------------+------------------------+
| 145 | 3 minutes |
+------------------------+------------------------+
| 150 | 1 minute |
+------------------------+------------------------+
| 158 | < 1second |
| |
(instantaneous) | +------------------------+------------------------+
(instantaneous) | +------------------------+------------------------+
(3) The following shall be heated to a minimum internal
temperature of 165 F for 15 seconds:
(A) Poultry.
(B) Comminuted poultry.
(C) Stuffed fish, stuffed meat, stuffed poultry, and stuffed ratites.
(D) Stuffing containing fish, meat, poultry, or ratites.
(E) Pasta and any other food stuffed with fish, meat, poultry, or ratites.
(b) Whole beef roasts, corned beef roasts, pork roasts, and cured pork roasts, such as ham, shall be cooked as specified in both of the following:
(1) In an oven that is preheated to the temperature specified for the roast's weight in the following chart and that is held at that temperature:
(A) Poultry.
(B) Comminuted poultry.
(C) Stuffed fish, stuffed meat, stuffed poultry, and stuffed ratites.
(D) Stuffing containing fish, meat, poultry, or ratites.
(E) Pasta and any other food stuffed with fish, meat, poultry, or ratites.
(b) Whole beef roasts, corned beef roasts, pork roasts, and cured pork roasts, such as ham, shall be cooked as specified in both of the following:
(1) In an oven that is preheated to the temperature specified for the roast's weight in the following chart and that is held at that temperature:
+-------------------+----------------------------+
| Oven Type | Oven Temperature Based on |
| | Roast Weight |
| +---------------+------------+
| | Less than 10 | 10 lbs or |
| | lbs | more |
+-------------------+---------------+------------+
|Still Dry | 350*F or more | 250*F or |
| | | more |
+-------------------+---------------+------------+
|Convection | 325*F or more | 250*F or |
| | | more |
+-------------------+---------------+------------+
|High Humidity* | 250*F or less | 250*F or |
| | | less |
+-------------------+---------------+------------+
|*Relative humidity greater than 90% for at |
|least 1 hour measured in the cooking chamber or |
|exit of the oven; or in a moisture-impermeable |
|bag that provides 100% humidity. |
+------------------------------------------------+
(2) As specified in the following chart, to heat all parts of the
food to a temperature and for the holding time that corresponds to
that temperature:
+------------+------------+------------+------------+
| Temperature| Time* in | Temperature| Time* in |
|
(*F) | Minutes |
(*F) | Seconds | +------------+------------+------------+------------+ | 130 | 112 | 147 | 134 | +------------+------------+------------+------------+ | 131 | 89 | 149 | 85 | +------------+------------+------------+------------+ | 133 | 56 | 151 | 54 | +------------+------------+------------+------------+ | 135 | 36 | 153 | 34 | +------------+------------+------------+------------+ | 136 | 28 | 155 | 22 | +------------+------------+------------+------------+ | 138 | 18 | 157 | 14 | +------------+------------+------------+------------+ | 140 | 12 | 158 | 0 | +------------+------------+------------+------------+ | 142 | 8 | | | +------------+------------+------------+------------+ | 144 | 5 | | | +------------+------------+------------+------------+ | 145 | 4 | | | +------------+------------+------------+------------+ |* Holding time may include postoven heat rise. | +---------------------------------------------------+
(*F) | Minutes |
(*F) | Seconds | +------------+------------+------------+------------+ | 130 | 112 | 147 | 134 | +------------+------------+------------+------------+ | 131 | 89 | 149 | 85 | +------------+------------+------------+------------+ | 133 | 56 | 151 | 54 | +------------+------------+------------+------------+ | 135 | 36 | 153 | 34 | +------------+------------+------------+------------+ | 136 | 28 | 155 | 22 | +------------+------------+------------+------------+ | 138 | 18 | 157 | 14 | +------------+------------+------------+------------+ | 140 | 12 | 158 | 0 | +------------+------------+------------+------------+ | 142 | 8 | | | +------------+------------+------------+------------+ | 144 | 5 | | | +------------+------------+------------+------------+ | 145 | 4 | | | +------------+------------+------------+------------+ |* Holding time may include postoven heat rise. | +---------------------------------------------------+
(c) The department may approve alternative time and temperature
minimum heating requirements to thoroughly cook the foods identified
in this section when the food facility or person demonstrates to the
department that the alternative heating requirements provide an
equivalent level of food safety.
Raw foods of animal origin cooked in a microwave oven shall
meet all of the following requirements:
(a) Be rotated or stirred throughout or midway during cooking to compensate for uneven distribution of heat.
(b) Be covered to retain surface moisture.
(c) Be heated to a temperature of at least 165 F in all parts of the food.
(d) Stand covered for at least two minutes after cooking to obtain temperature equilibrium.
(a) Be rotated or stirred throughout or midway during cooking to compensate for uneven distribution of heat.
(b) Be covered to retain surface moisture.
(c) Be heated to a temperature of at least 165 F in all parts of the food.
(d) Stand covered for at least two minutes after cooking to obtain temperature equilibrium.
Fruits and vegetables that are cooked for hot holding shall
be cooked to a minimum temperature of 135 F.
Except as specified in Section 114091, pasteurized eggs or
pasteurized egg products shall be substituted for raw shell eggs in
the preparation of foods such as Caesar salad, hollandaise or
Béarnaise sauce, mayonnaise, eggnog, ice cream, and egg-fortified
beverages that are not cooked as specified under Section 114004, nor
included in Section 114093.
Cooked and refrigerated food that is prepared for immediate
service in response to an individual consumer order may be served at
any temperature.
(a) Except as specified under subdivisions (b) and (c),
potentially hazardous 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 165 F for 15 seconds.
(b) Except as specified under subdivision (c), potentially hazardous 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 165 F and the food is rotated or stirred, covered, and allowed to stand covered for at least two minutes after reheating.
(c) Ready-to-eat food taken from a commercially processed, hermetically sealed container, or from an intact package from a food processing plant shall be heated to a temperature of at least 135 F for hot holding.
(d) Reheating for hot holding shall be done rapidly, and the time the food is between 41 F and 165 F shall not exceed two hours.
(e) Remaining unsliced portions of roasts that are cooked as specified under Section 114004 may be reheated for hot holding using the oven parameters and minimum time and temperature conditions as specified in Section 114004.
(b) Except as specified under subdivision (c), potentially hazardous 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 165 F and the food is rotated or stirred, covered, and allowed to stand covered for at least two minutes after reheating.
(c) Ready-to-eat food taken from a commercially processed, hermetically sealed container, or from an intact package from a food processing plant shall be heated to a temperature of at least 135 F for hot holding.
(d) Reheating for hot holding shall be done rapidly, and the time the food is between 41 F and 165 F shall not exceed two hours.
(e) Remaining unsliced portions of roasts that are cooked as specified under Section 114004 may be reheated for hot holding using the oven parameters and minimum time and temperature conditions as specified in Section 114004.
Frozen foods shall be stored and displayed in their frozen
state unless being thawed in accordance with Section 114020.
Frozen potentially hazardous food shall only be thawed in
one of the following ways:
(a) Under refrigeration that maintains the food temperature at 41 F or below.
(b) Completely submerged under potable running water for a period not to exceed two hours at a water temperature of 70 F or below, and with sufficient water velocity to agitate and flush off loose particles into the sink drain.
(c) In a microwave oven if immediately followed by immediate preparation.
(d) As part of a cooking process.
(a) Under refrigeration that maintains the food temperature at 41 F or below.
(b) Completely submerged under potable running water for a period not to exceed two hours at a water temperature of 70 F or below, and with sufficient water velocity to agitate and flush off loose particles into the sink drain.
(c) In a microwave oven if immediately followed by immediate preparation.
(d) As part of a cooking process.
