Section 400.8320. Food preparation.

(1) Food shall be in sound condition, free from spoilage, filth, or other contamination and be safe for human consumption.

(2)    Food shall be prepared on food grade surfaces that have been washed, rinsed, and sanitized.

(3)    Raw fruits and vegetables shall be thoroughly washed before being cooked or served.

(4)   Staff shall minimize bare-hand contact with foods that will be cooked.

(5)   Ready to eat foods shall not be prepared or served using bare hands.

(6)    Food shall be cooked to heat all parts of the food to the safe temperature as identified in the 2009 recommendations of the food and drug administration of the United States public health service 3-401, as referenced in the Michigan food law, 2000 PA 92, MCL 289.1107. These recommendations are available at no cost from the FDA at www.fda.gov.

(7)   Potentially hazardous foods shall be thawed using 1 of the following methods:

(a)   In the refrigerator at a temperature not to exceed 41 degrees Fahrenheit.

(b)   Under cold running water.

(c)   In a microwave oven for either of the following:

(i)    The food will be immediately transferred to conventional cooking facilities as part of a continuous cooking process.

(ii)   The entire cooking process takes place in the microwave oven.

(d)  As part of the conventional cooking process.

(8)   The temperature of potentially hazardous foods shall be 41 degrees Fahrenheit or below or 135 degrees Fahrenheit or above at all times, except during necessary periods of preparation.

(9)     Potentially hazardous foods that have been cooked and then refrigerated or frozen shall be reheated rapidly to 165 degrees Fahrenheit or higher throughout before being served or before being placed in a hot food storage facility.

(10)     Accurate metal stem-type food thermometers shall be used to assure the attainment and maintenance of proper internal cooking, holding, reheating, or refrigeration temperatures of all potentially hazardous foods.

(11)    On field trips, all foods shall be protected from contamination at all times as required by this rule.

(12)    In the absence of proper hand washing facilities on field trips, individuals preparing and serving food shall wear sanitary disposable food service gloves.

History: 2013 AACS.