Statutes, codes, and regulations
Delaware Administrative Code
Title 16 - Health and SafetyDepartment of Health and Social ServicesDivision of Public HealthHealth Systems Protection (HSP)State of Delaware Food CodeChapter 3 - FoodPart 3-4 - DESTRUCTION OF ORGANISMS OF PUBLIC HEALTH CONCERN
Subpart 3-403 - Reheating
Section 3-403.11 - Reheating for Hot Holding

16 Del. Admin. Code § 3-403.11

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Current through Register Vol. 27, No. 12, June 1, 2024
Section 3-403.11 - Reheating for Hot Holding
(A) Except as specified under ¶¶ (B) and (C) and in ¶ (E) of this section, TIME/TEMPERATURE CONTROL FOR SAFETY FOOD that is cooked, cooled, and reheated for hot holding shall be reheated so that all parts of the FOOD reach a temperature of at least 74°C (165°F) for 15 seconds. p
(B) Except as specified under ¶ (C) of this section, TIME/TEMPERATURE CONTROL FOR SAFETY FOOD reheated in a microwave oven for hot holding shall be reheated so that all parts of the FOOD reach a temperature of at least 74°C (165°F) and the FOOD is rotated or stirred, covered, and allowed to stand covered for 2 minutes after reheating. p
(C) READY-TO-EAT TIME/TEMPERATURE CONTROL FOR SAFETY FOOD that has been commercially processed and PACKAGED in a FOOD PROCESSING PLANT that is inspected by the REGULATORY AUTHORITY that has jurisdiction over the plant, shall be heated to a temperature of at least 57°C (135°F) when being reheated for hot holding. p
(D) Reheating for hot holding as specified under ¶¶ (A) - (C) of this section shall be done rapidly and the time the FOOD is between 5°C (41 °F) and the temperatures specified under ¶¶ (A) - (C) of this section may not exceed 2 hours. p
(E) Remaining unsliced portions of MEAT roasts that are cooked as specified under ¶ 3-40111(B) may be reheated for hot holding using the oven parameters and minimum time and temperature conditions specified under ¶ 3-40111(B).

16 Del. Admin. Code § 3-403.11

17 DE Reg. 1084( 5/1/2014) (Final)