REHEATING FOR HOT HOLDING. a. Reheating shall be done in compliance with Section 3-403.11 of the Food Code. b. TCS food that is cooked, cooled, and reheated for hot holding shall be rapidly reheated so that all parts of the food reach a temperature of at least 165° F for 15 seconds. (§ 3-403.11) c. Un-opened, intact, commercially processed and packaged foods to be hot held shall be reheated to 135°F. (§ 3- 403.
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Samples: Mobile Food Facility License Application, Mobile Food Facility License Application, Mobile Food Facility License Application
REHEATING FOR HOT HOLDING. a. Reheating shall be done in compliance with Section 3-403.11 of the Food Code.
b. TCS food that is cooked, cooled, and reheated for hot holding shall be rapidly reheated so that all parts of the food reach a temperature of at least 165° F for 15 seconds. (§ 3-403.11)
c. Un-opened, intact, commercially processed and packaged foods to be hot held shall be reheated to reheatedto 135°F. (§ 3- 403.
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