N.Y. Comp. Codes R. & Regs. Tit. 1 §§ 271-2.12

Current through Register Vol. 46, No. 41, October 9, 2024

Section 271-2.12 - Bakery product fillings

Custards, cream fillings and similar products, including synthetic fillings, shall meet the temperature requirements in section 271-2.11 of this Subpart following preparation and be maintained at that temperature during storage, transportation, and display. Products with synthetic fillings may be excluded from this requirement if:

(a) the food, including the interface between the bakery product and its filling, has a pH level of 4.6 or below or a water activity value of 0.85 or less under standard conditions;

(b) it is handled in such a manner as to preclude contamination with and the growth of pathogenic microorganisms after heat processing; or

(c) other scientific evidence is on file with the department demonstrating that the specific product will not support the growth of pathogenic microorganisms. Bakery products with synthetic fillings, which meet the above criteria, may be labeled to state that refrigeration is not required.

N.Y. Comp. Codes R. & Regs. Tit. 1 §§ 271-2.12

Repealed New York State Register June 22, 2016/Volume XXXVIII, Issue 25, eff. 6/22/2016

Adopted New York State Register December 21, 2016/Volume XXXVIII, Issue 51, eff. 12/21/2016