15A NCAC 18A .2807       FOOD PREPARATION

(a)  In child care centers, the preparation of food shall take place only in the approved facilities or space equipped as required in Rule .2810 of this Section.

(b)  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.

(c)  Food contact surfaces and utensils shall be cleaned and sanitized after preparing raw foods, prior to preparing ready-to-eat foods and after any interruption of operations in which contamination may have occurred.

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

(e)  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 150°F (66°C) 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 155°F (68°C) with no interruption in the cooking process; and

(4)           roast beef shall be cooked to an internal temperature of at least 130°F (54ēC) with no interruption in the cooking process.

(f)   Potentially hazardous foods requiring cooking and cooked in a microwave oven shall be rotated during cooking to compensate for uneven heat distribution and shall be heated an additional 25°F (13.9°C) to compensate for shorter cooking times.

(g)  Potentially hazardous foods that have been cooked and then refrigerated, if served above 45°F (7°C), shall be reheated 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 packages may initially be reheated to 140°F (60°C).  Steam tables, warmers, and similar hot food holding units are prohibited for reheating of potentially hazardous foods.  Potentially hazardous foods reheated in a microwave oven shall be heated an additional 25°F (13.9°C).

(h)  Metal stem‑type numerically scaled indicating product thermometers, 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.

(i)  Potentially hazardous foods shall be thawed:

(1)           in refrigerated units at a temperature not to exceed 45°F (7°C);

(2)           under potable 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. 110‑91;

Eff. July 1, 1991;

Amended Eff. January 1, 2006; February 1, 1995; October 1, 1993.