Section 910.17 - Hot Uncured Cooked Potentially Hazardous Product Holding Temperatures(a) Hot uncured cooked potentially hazardous products may be held if kept at or above 135 °F.(b) If the product temperature drops below 135 °F for over 30 minutes, the processor shall either continuously cool the product to meet the times and temperatures in Section 910.15(b) of this subchapter, immediately reheat it to 165 °F, or discard it.Cal. Code Regs. Tit. 3, § 910.17
1. New section filed 5-31-2007; operative 6-30-2007 (Register 2007, No. 22). Note: Authority cited: Sections 407, 18693, 18735, 18960, 18961 and 19014, Food and Agricultural Code. Reference: Sections, 18732, 18950, 18972, 19012 and 19014, Food and Agricultural Code.
1. New section filed 5-31-2007; operative 6-30-2007 (Register 2007, No. 22).