Minnesota Administrative Rules

4626.0165 3-202.11 TEMPERATURE.*

A.

Except as specified in item B, refrigerated, potentially hazardous food shall be at a temperature of 5 degrees C (41 degrees F) or below when received.

B.

If a temperature other than 5 degrees C (41 degrees F) for a potentially hazardous food is specified in law governing its distribution, including laws governing milk, molluscan shellfish, and shell eggs, the food may be received at the specified temperature. A food may be received at the temperature specified in:

(1)

Minnesota Statutes, section 29.23, subdivisions 3 and 4, for eggs;

(2)

parts 1550.0960, 1550.0970, and 1550.0980, for readily perishable, frozen, and hot food; and

(3)

the National Shellfish Sanitation Program Manual of Operations, Part II, section B, as the manual is described in part 4626.0150, item A.

C.

Potentially hazardous food that is cooked to a temperature and for a time specified in parts 4626.0340 and 4626.0345 and received hot shall be at a temperature of 60 degrees C (140 degrees F) or above.

D.

A food that is labeled frozen and shipped frozen by a food processing plant shall be received frozen.

E.

Upon receipt, potentially hazardous food shall be free of evidence of previous temperature abuse.

Statutory Authority:

MS s 31.101; 31.11; 144.05; 144.08; 144.12; 157.011

History:

23 SR 519

Published Electronically:

October 11, 2007