Cooling Food After Preparation
Food shall be rapidly cooled by one of the
following methods:
- Place the food in shallow, heat-conducting
pans
- Separate the food into smaller or thinner
portions
- Use rapid-cooling equipment
- Use containers that aid in the cooling of
foods (e.g., shallow metal pans)
- Add ice as an ingredient
- Place container in an ice bath and stir
frequently
Reheating Certain Food
When reheating potentially hazardous food, special
care must be given to reheat it properly.
Heating food to 165°F kills most
bacteria.
Food that are usually reheated include
soups, stews, sauces, potatoes, beans, rice, and meat dishes. Reheating requirements do
not apply to food from an approved processing plant in its original sealed container. This
food shall be heated and maintained to at least 135°F for hot holding. There is no
minimum temperature if the food is going to be immediately served.
Labeling Requirements
Pre-packaged food is required to have labels in
English with the following information:
- Common product name
- Manufacturer's or distributors name and
location (city, state, zip code)
- Ingredients in order of predominance
- Net weight in English
(metric) units
- "Perishable" or "Keep
Refrigerated" when the food requires it
Food in self-service bulk bins require a
label on the bin with the common product name and ingredients.
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Housing Inspection Bureau