xdxadmin
08-31-2004, 10:46 AM
3-202.11 Temperature.*
(A) Except as specified in ¶ (B) of this section, refrigerated, potentially hazardous food shall be at a temperature of 5°C (41°F) or below when received.
(B) If a temperature other than 5°C (41°F) for a potentially hazardous food is specified in law governing its distribution, such as laws governing milk and molluscan shellfish, the food may be received at the specified temperature.
(C) Raw shell eggs shall be received in refrigerated equipment that maintains an ambient air temperature of 7°C (45°F) or less.
U. S. Department of Health and Human Services
Public Health Service
Food and Drug Administration
2001 Food Code
Full Report Available from:
U.S. Department of Commerce
Technology Administration
National Technical Information Service
5285 Port Royal Road, Springfield, VA 22161
(703) 605-6000 or 1-800-553-6847
(refer to report number PB2003-106843)
Link to the FDA Food Code Supplement (http://www.cfsan.fda.gov/~dms/fc01-sup.html)
(A) Except as specified in ¶ (B) of this section, refrigerated, potentially hazardous food shall be at a temperature of 5°C (41°F) or below when received.
(B) If a temperature other than 5°C (41°F) for a potentially hazardous food is specified in law governing its distribution, such as laws governing milk and molluscan shellfish, the food may be received at the specified temperature.
(C) Raw shell eggs shall be received in refrigerated equipment that maintains an ambient air temperature of 7°C (45°F) or less.
U. S. Department of Health and Human Services
Public Health Service
Food and Drug Administration
2001 Food Code
Full Report Available from:
U.S. Department of Commerce
Technology Administration
National Technical Information Service
5285 Port Royal Road, Springfield, VA 22161
(703) 605-6000 or 1-800-553-6847
(refer to report number PB2003-106843)
Link to the FDA Food Code Supplement (http://www.cfsan.fda.gov/~dms/fc01-sup.html)