10- 144 C.M.R. ch. 118, § 12.G

Current through 2024-51, December 18, 2024

Section 144-118-12.G - Food Preparation

09/01/07 12.G.1. Food must be prepared by methods that conserve nutritive value, flavor, and appearance.

09/01/07 12.G.2. A file of recipes that list clear descriptive procedures, portion yield, and measures, must be maintained and utilized and must correspond to items on the menus.

09/01/07 12.G.3. Food must be cut, chopped, or ground to meet individual needs.

09/01/07 12.G.4. Convenient and suitable utensils, such as forks, knives, tongs, spoons, scoops and disposable gloves must be provided and used to minimize direct manual contact with food at all points where food is prepared.

09/01/07 12.G.5. Food must be prepared on surfaces that have been cleaned and sanitized to prevent cross contamination.

09/01/07 12.G.6. All raw fruits and vegetables must be thoroughly washed to remove soil and other contaminants before being cut, combined with other ingredients, cooked or served.

09/01/07 12.G.7. Frozen foods must be thawed as follows:

a. Under refrigeration at a temperature not to exceed forty- five (45) degrees Fahrenheit;

b. Under potable running water at a temperature of seventy (70) degrees Fahrenheit, or below, with sufficient water velocity to agitate and float off loose particles into the overflow and for a period not to exceed that needed to thaw the products; or

c. As part of a continuous cooking process using a microwave oven, a conventional cooking unit or a- combination of cooking equipment.

10- 144 C.M.R. ch. 118, § 12.G