15a ncac 18a .3307 FOOD PREPARATION
(a) Food shall be prepared with the least possible manual contact, with utensils, and on surfaces that have been cleaned, rinsed, and sanitized prior to use in order to prevent cross‑contamination.
(b) Whenever there is a change in processing from raw to ready‑to‑eat foods, the new operation shall begin with food‑contact surfaces and utensils which are clean and sanitized.
(c) Raw fruits and raw vegetables shall be thoroughly washed with potable water before being cooked or served.
(d) Potentially hazardous foods requiring cooking shall be cooked to heat all parts of the food to a temperature of at least 140°F (60°C), 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°F (74°C) 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 155°F (68°C) for 15 seconds with no interruption in the cooking process;
(3) Ground beef and foods containing ground beef shall be cooked to an internal temperature of at least 155oF (68ºC) with no interruption in the cooking process;
(4) Rare roast beef shall be cooked to an internal temperature of at least 130°F (54oC) with no interruption in the cooking process.
(e) Raw animal products cooked in a microwave oven shall be rotated during cooking to compensate for uneven heat distribution.
(f) Potentially hazardous foods that have been cooked and then refrigerated, if served above 45°F (7°C), shall be reheated rapidly to an internal temperature of 165°F (74°C) or higher before being served or before being placed in a hot food storage unit except that, food in intact manufacturer's heat-and-serve packages may initially be reheated to 140oF (60oC). Steam tables, warmers, and similar hot food holding units are prohibited for the rapid reheating of potentially hazardous foods unless the equipment was specifically designed to rapidly reheat foods to 165°F.
(g) A food temperature measuring device, accurate to ±2° F (±1°C), shall be provided and used to assure the attainment and maintenance of proper internal cooking, holding, or refrigeration temperatures of all potentially hazardous foods.
(h) Potentially hazardous foods shall be thawed:
(1) In refrigerated units at a temperature not to exceed 45°F (7°C);
(2) Under potable running water of a temperature of 70°F (21°C) 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 equipment 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.
History Note: Authority G.S. 130A-235;
Eff. August 1, 2002.