New York Codes, Rules and Regulations › Title 1 - DEPARTMENT OF AGRICULTURE AND MARKETS › Chapter VI - Food Control › Subchapter E - Retail Food Stores (Article 19 Agriculture and Markets Law) › Part 271 - Retail Food Store Sanitation Regulations › Subpart 271-8 - Food Display and Service at Salad Bars › Section 271-8.1 - Food protection-potentially hazardous food

Current through Register Vol. 46, No. 28, July 10, 2024
(a) Potentially hazardous food shall be kept
					 at a temperature of 41°F (5°C) or less or at a temperature of 135°F
					 (57°C) or greater during display and service, except that rare roast beef
					 shall be held for service at a temperature of 41°F (5°C) or less or
					 130°F (54°C) or greater on the first day of service only; thereafter it
					 shall be held at 41°F (5°C) or less or 135°F (57°C) or greater.
					 In the case of existing refrigeration equipment that is not capable of
					 maintaining the food at 41°F (5°C) or less, potentially hazardous food
					 shall be kept at a temperature between 45°F (7°C) and 41°F
					 (5°C) in accordance with section
					 271-2.7  of this Part.
					 The foregoing temperature requirements shall apply except during necessary
					 times of preparation or during a limited period of time while said food is
					 being held for service, which time shall not exceed four hours. Potentially
					 hazardous foods which have been held at temperatures other than those set forth
					 above for more than four hours shall be discarded and shall not be recycled.
					 Operators of retail establishments shall maintain, in a form acceptable to the
					 commissioner, records identifying the times during which each potentially
					 hazardous food has been displayed for sale at temperatures other than those set
					 forth above. Such records shall be readily available to department personnel.
					 Inserts in product modules or containers which have the effect of reducing the
					 amount of product on display and thereby encouraging a more rapid product
					 turnover time and enhancing proper temperature control may be
					 utilized.
(b) The remaining portion
					 of a depleted item may be placed on top of fresh product introduced to the
					 display (topped off) provided the remaining of the depleted item remains
					 wholesome and suitable for sale.
(c) Salad ingredients must be transported
					 from the processing area to the display unit in covered containers.
(d) Raw fruits and vegetables shall be washed
					 thoroughly before use.
(e)
					 Condiments, seasonings and dressings for self-service use shall be provided in
					 individual packages or from dispensers or containers protected in accordance
					 with section
					 271-8.2  of this
					 Subpart. Condiments provided for table or counter service shall be individually
					 portioned, except that catsup and other sauces may be served in the original
					 container or pour-type dispenser. Sugar for consumer use shall be provided
					 individual packaged or in pour-type dispensers.
(f) Ice used in display units must be from an
					 approved source, potable and properly dispensed to prevent contamination and
					 must be changed daily.