§ 50-109. Food preparation.

(a)

Generally. Food shall be prepared with the least possible manual contact, with suitable utensils and on surfaces that prior to use have been cleaned, rinsed and sanitized to prevent cross contamination.

(b)

Raw fruits and raw vegetables. Raw fruits and raw vegetables shall be thoroughly washed with potable water before being cooked or served.

(c)

Potentially hazardous foods. Potentially hazardous foods which are to be served without further cooking, such as ham salad, chicken salad, egg salad, shrimp salad, lobster salad, tuna salad, potato salad and other mixed foods containing potentially hazardous ingredients or dressings, shall be prepared with a minimum of manual contact from chilled products. The surfaces of containers and the utensils used for preparation and subsequent storage shall have been effectively cleaned and sanitized immediately prior to use. Potentially hazardous foods requiring cooking shall be cooked to heat all parts of the food to a temperature of at least 140 degrees Fahrenheit, except that:

(1)

Poultry, poultry stuffings, stuffed meats and stuffings containing meat shall be cooked to heat all parts of the food to at least 165 degrees Fahrenheit with no interruption of the cooking process.

(2)

Pork and any food containing pork shall be cooked to heat all parts of the food to at least 150 degrees Fahrenheit.

(3)

Rare roast beef shall be cooked to an internal temperature of at least 130 degrees Fahrenheit, and rare beefsteak shall be cooked to a temperature of 130 degrees Fahrenheit, unless otherwise ordered by the immediate consumer.

(d)

Dry milk and dry milk products. Reconstituted dry milk and dry milk products may be used in instant desserts and whipped products or for cooking and baking purposes.

(e)

Liquid, frozen, dry eggs and egg products. Liquid, frozen, dry eggs and egg products shall be used only for cooking and baking purposes.

(f)

Reheating. Potentially hazardous foods that have been cooked and then refrigerated shall be reheated rapidly to 165 degrees Fahrenheit or higher throughout before being served or before being placed in a hot food storage facility. Steam tables, bainmaries, warmers and similar hot-food-holding facilities are inadequate and thus prohibited for the rapid reheating of potentially hazardous foods.

(g)

Nondairy products. Nondairy creaming, whitening or whipping agents may be reconstituted on the premises only when they will be stored in sanitized, covered containers not exceeding one gallon in capacity and cooled to 45 degrees Fahrenheit or below within four hours after preparation.

(h)

Product thermometers. Metal stem-type numerically scaled indicating thermometers, accurate to plus-minus two degrees Fahrenheit, shall be provided and used to ensure the attainment and maintenance of proper internal cooking, holding or refrigeration temperatures of all potentially hazardous foods.

(i)

Thawing potentially hazardous foods. Potentially hazardous foods shall be thawed as follows:

(1)

In refrigerated units at a temperature not to exceed 45 degrees Fahrenheit;

(2)

Under potable running water of a temperature of 70 degrees Fahrenheit or below, with sufficient water velocity to agitate and float off loose food particles into the overflow;

(3)

In a microwave oven only when the food will be immediately transferred to conventional cooking facilities as part of a continuous cooking process or when the entire, uninterrupted cooking process takes place in the microwave oven; or

(4)

As part of the conventional cooking process.

(Code 1970, § 11-57; Ord. No. 80-24, §§ 2.8—2.16, 9-23-80)