Minn. R. agency 144, ch. 4658, DIETARY SERVICE, pt. 4658.0615
Current through Register Vol. 49, No. 29, 2025
Potentially hazardous food must be maintained at 40 degrees Fahrenheit (four degrees centigrade) or below, or 150 degrees Fahrenheit (66 degrees centigrade) or above. "Potentially hazardous food" means any food subject to continuous time and temperature controls in order to prevent the rapid and progressive growth of infectious or toxigenic microorganisms.
Minn. R. agency 144, ch. 4658, DIETARY SERVICE, pt. 4658.0615
Statutory Authority: MS s 144A.04; 144A.08; 256B.431