Thread: Pizza Stores
View Single Post
Old 08-12-2010, 09:36 PM   #36
HandsomeSwede
Full Fledged Farker
 
Join Date: 03-12-09
Location: Genesee Valley, NY
Default

Well, I found the answer. And I guess Parrothead that some food is subject to lesser food laws. Whoda thunk?

Now, this is for New York state, but it is derived from Federal law.

Health Code
§81.09 currently specifies a range of required holding temperatures for all potentially hazardous
foods. However, there are several processed foods, including, most commonly, sushi rice,
homemade (i.e., not commercially manufactured) yogurt and garlic-infused oil, hanging poultry
in Asian establishments, cooked pizza and related baked products (calzones), for which food
service establishments have requested that the Department modify applicable Health Code
temperature holding requirements, since such temperature requirements apparently adversely
affect the palatability of such foods.

The USFDA 2001
Model Food Code includes standards and justification for “Time as a Public Health Control.” The FDA concludes that four hours holding of some ready-to-eat (“RTE”) potentially hazardous foods (“PHF”) within a specific range of ambient temperatures is sufficient in specific circumstances to prevent toxin formation and does not contribute to unacceptable bacterial growth. See, Model Food Code, 2001, Annex 3, §3-501.19.
Using time alone as a public health control means that when properly documented and
implemented, RTE PHF may be offered for sale after being held at room temperature for up to
four hours. All such foods must be properly cooked or cooled before they are held for such a
four-hour period.
Each RTE PHF item must be clearly labeled with the date and time that identify when the food is removed from safe temperatures. RTE PHF that is maintained by using time, as a public health control must be served or discarded within four hours of removal from safe temperatures. No RTE PHF that is held using time as a public health control is to be reused.

Here is the part that would apply to BBQ vendors and their limits on being able to use the Time Holding method only:
(2) Time shall not be used as a means of public health control in preparation and holding
of ready-to-eat potentially hazardous foods (i) sold by mobile food vendors; (ii) in food vending machines; (iii) at temporary street fairs operating in accordance with a permit issued pursuant to Article 88 of this Code; and (iv) in salad bars. (3) Time shall not be used as a means of public health control in preparation and holding of the following potentially hazardous foods: (i) any foods containing ground or chopped (comminuted) meats; (ii) raw foods such as meats, fish or molluscan shellfish; and (iii) opened or packaged smoked or vacuum-packed food products.
__________________
HandsomeSwede fettsvinbbq.com
HandsomeSwede is offline   Reply With Quote