33. (1) The cooking, reheating, freezing and holding temperatures of food shall be in accordance with the requirements of this section.  O. Reg. 74/04, s. 1. (2) Except as otherwise provided in subsection (3), a hazardous food shall be distributed, maintained, stored, transported, displayed, sold and offered for sale only under conditions in which the internal temperature of the food is, (a) 4 degrees Celsius, or lower; or (b) 60 degrees Celsius, or higher.  O. Reg. 74/04, s. 1. (3) Subsection (2) does not apply, (a) to a hazardous food during those periods of time that are necessary for the preparation, processing and manufacturing of the food; or (b) to a hermetically sealed food that has been subjected to a process sufficient to prevent the production of bacterial toxins or the survival of spore-forming pathogenic bacteria.  O. Reg. 74/04, s. 1. (4) Whole poultry shall be cooked to reach an internal temperature of at least 82 degrees Celsius for at least 15 seconds.  O. Reg. 74/04, s. 1. (5) A food mixture containing poultry, egg, meat, fish or another hazardous food shall be cooked to reach a temperature of at least 74 degrees Celsius for at least 15 seconds in all parts of the mixture.  O. Reg. 74/04, s. 1. (6) The following shall be cooked to reach an internal temperature of at least 74 degrees Celsius for at least 15 seconds: 1. Poultry, other than whole poultry. 2. All parts of ground poultry. 3. All parts of ground meat that contains poultry.  O. Reg. 74/04, s. 1. (7) The following shall be cooked to reach an internal temperature of at least 71 degrees Celsius for at least 15 seconds: 1. Pork. 2. Pork products. 3. All parts of ground meat, other than ground meat that contains poultry.  O. Reg. 74/04, s. 1. (8) Fish shall be cooked to reach an internal temperature of at least 70 degrees Celsius for at least 15 seconds.  O. Reg. 74/04, s. 1. (9) Subsection (8) does not apply to fish that is intended to be consumed raw, including raw-marinated and partially cooked fish.  O. Reg. 173/05, s. 1. (10) Except as otherwise provided in subsection (11), a hazardous food that is cooked, cooled and reheated for hot holding must reach an internal temperature for at least 15 seconds during the reheating process that is at least as high as the minimum internal temperature the food must reach under this section during cooking.  O. Reg. 74/04, s. 1. (11) Whole poultry that is cooked, cooled and reheated for hot holding must reach an internal temperature for at least 15 seconds during the reheating process that is at least 74 degrees Celsius.  O. Reg. 74/04, s. 1. (12) The process of reheating a hazardous food in accordance with subsection (10) or (11) shall not take more than two hours.  O. Reg. 74/04, s. 1. (13) The operator of a food premise is exempt from the requirements of subsection (4), (5), (6), (7), (8), (9), (10) or (11) in respect of a hazardous food if, (a) the medical officer of health is satisfied that cooking or reheating the hazardous food, as the case may be, to a different temperature or for a different length of time, or both, is sufficient to prevent the growth of pathogenic organisms, to prevent the production of toxins from pathogenic organisms and to destroy parasites; and (b) the operator of the food premise ensures that the hazardous food is cooked or reheated, as the case may be, to the temperature and for the length of time required by the medical officer of health.  O. Reg. 74/04, s. 1. (14) An accurate thermometer that can be easily read shall be used to measure the internal temperature of hazardous foods.  O. Reg. 74/04, s. 1.