RULES OF - Cobb & Douglas Public Health

More documents

Recommendations

Info

290-5-14-.04 Food. (5) Pathogen Destruction. (a) Raw Animal Foods. 2. (i) (cont.) Oven Type Oven Temperature Based on Roast Weight Less than 4.5 kg (10 lbs) 4.5 kg (10 lbs) or More 1 Still Dry 177°C (350°F) or more 121°C (250°F) or more Convection 163° (325°F) or more 121°C (250°F) or more High Humidity 1 121°C (250°F) or less 121°C (250°F) or less Relative humidity greater than 90% for at least 1 hour as measured in the cooking chamber or exit of the oven; or in a moisture-impermeable bag that provides 100% humidity. ; and (i) 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 °C (°F) Time 1 in Minutes Temperature °C (°F) Time 1 in Seconds 54.4 (130) 112 63.9 (147) 134 55.0 (131) 89 65.0 (149) 85 56.1 (133) 56 66.1 (151) 54 57.2 (135) 36 67.2 (153) 34 57.8 (136) 28 68.3 (155) 22 58.9 (138) 18 69.4 (157) 14 60.0 (140) 12 70.0 (158) 0 61.1 (142) 8 62.2 (144) 5 62.8 (145) 4 1 Holding time may include postoven heat rise. 3. A raw or undercooked whole-muscle, intact beef steak may be served or offered for sale in a ready-to-eat form if: (i) The food service establishment serves a population that is not a highly susceptible population, and (ii) The steak is labeled to indicate that it meets the definition of "whole-muscle, intact beef", and Cobb and Douglas County Public Health Douglas Food Service Code 61
Chapter 290-5-14 Food Service 290-5-14-.04 Food. (5) Pathogen Destruction. (a) Raw Animal Foods. 3. (cont.) (iii) The steak is cooked on both the top and bottom to a surface temperature of 145°F (63°C) or above and a cooked color change is achieved on all external surfaces. 4. A raw animal food such as raw egg, raw fish, raw-marinated fish, raw molluscan shellfish, or steak tartare; or a partially cooked food such as lightly cooked fish, soft cooked eggs, or rare meat other than whole-muscle, intact beef steaks as specified in 3 of this subsection, may be served or offered for sale upon consumer request or selection in a ready-to-eat form if: (i) The food service establishment serves a population that is not a highly susceptible population; and (ii) The consumer is informed that to ensure its safety, the food should be cooked as specified under 1 or 2 of this subsection; or (iii) The Health Authority grants a variance from 1 or 2 of this subsection based on a HACCP plan that: (I) Is submitted by the permit holder and approved as specified under Rule .10 subsection (5)(b), and (II) Documents scientific data or other information showing that a lesser time and temperature regimen results in a safe food, and (III) Verifies that equipment and procedures for food preparation and training of food employees at. the food service establishment meet the conditions of the variance. (b) Microwave Cooking. Raw animal foods cooked in a microwave oven shall be: 1. Rotated or stirred throughout or midway during cooking to compensate for uneven distribution of heat; 2. Covered to retain surface moisture; 3. Heated to a temperature of at least 165°F (74°C) in all parts of the food; and 4. Allowed to stand covered for 2 minutes after cooking to obtain temperature equilibrium. (c) Plant Food Cooking for Hot Holding. Fruits and vegetables that are cooked for hot holding shall be cooked to a temperature of 135°F (57°C). (d) Parasite Destruction. 1. Except as specified in 2 of this subsection, before service or sale in ready-to-eat form, raw, raw-marinated, partially cooked, or marinated-partially cooked fish shall be: (i) Frozen and stored at a temperature of -4°F (-20°C) or below for a minimum of 7 days (168 Cobb and Douglas County Public Health Douglas Food Service Code 62
Page 1 and 2:
County Board of Health Rules and Re
Page 3 and 4:
Chapter 290-5-14 Food Service TABLE
Page 5 and 6:
Chapter 290-5-14 Food Service 290-5
Page 7 and 8:
Page 9 and 10:
Page 11 and 12: Chapter 290-5-14 Food Service 290-5
Page 61: Chapter 290-5-14 Food Service 290-5
Page 113 and 114:
Page 115 and 116:
Page 117 and 118:
Page 119 and 120:
Page 121 and 122:
Page 123 and 124:
Page 125 and 126:
Page 127 and 128:
Page 129 and 130:
Page 131 and 132:
Page 133 and 134:
Page 135 and 136:
Page 137 and 138:
Page 139 and 140:
Page 141 and 142:
Page 143 and 144:
Page 145 and 146:
Page 147 and 148:
Page 149 and 150:
Page 151 and 152:
Page 153 and 154:
Page 155:
Cobb and Douglas County Public Heal
show all

RULES OF - Cobb & Douglas Public Health

Create successful ePaper yourself

Delete template?

Save as template?