| (a) TCS food sold, distributed, or prepared on-site
at a farmers' market, and TCS food transported to or from a farmers'
market, shall meet the requirements of this section.
(b) Frozen food. Stored frozen foods shall be maintained
frozen.
(c) Hot and cold holding. TCS food sold at, prepared
on site at, or transported to or from a farm or farmers' market shall
be maintained at:
(1) 5 degrees Celsius (41 degrees Fahrenheit) or below;
or
(2) 54 degrees Celsius (135 degrees Fahrenheit) or
above.
(d) Cooking of raw animal foods. Raw animal foods shall
be cooked to heat all parts of the food to the following applicable
temperatures:
(1) poultry, ground poultry, stuffing with poultry,
meat, and fish to 74 degrees Celsius (165 degrees Fahrenheit) for <
1 second (instantaneous);
(2) ground meat, ground pork, ground fish, and injected
meats to 68 degrees Celsius (155 degrees Fahrenheit) for 17 seconds;
(3) beef, pork, meat, fish, and raw shell eggs for
immediate service to 63 degrees Celsius (145 degrees Fahrenheit) for
15 seconds;
(4) prepackaged TCS food that has been commercially
processed to 57 degrees Celsius (135 degrees Fahrenheit);
(5) a raw or undercooked whole-muscle, intact beef
steak may be served if:
(A) the steak is labeled to indicate that it meets
the definition of "whole-muscle, intact beef" as defined in the Food
Code §1-201.10(B); and
(B) the steak is cooked on both the top and bottom
to a surface temperature of 63 degrees Celsius (145 degrees Fahrenheit)
or above and a cooked color change is achieved on all external surfaces;
and
(6) raw animal foods cooked in a microwave oven shall
be:
(A) rotated or stirred throughout or midway during
cooking to compensate for uneven distribution of heat;
(B) covered to retain surface moisture;
(C) heated to a temperature of at least 74 degrees
Celsius (165 degrees Fahrenheit) in all parts of the food; and
(D) allowed to stand covered for 2 minutes after cooking
to obtain temperature equilibrium.
(e) Cooking fruit and vegetables. Fruit and vegetables
that are cooked shall be heated to a temperature of 57 degrees Celsius
(135 degrees Fahrenheit).
(f) Eggs. A farmer or egg producer that sells eggs
directly to the consumer at a farm or farmers' market shall maintain
the eggs at an ambient air temperature of 7 degrees Celsius (45 degrees
Fahrenheit) as specified in the Food Code §3-501.16(B).
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| Source Note: The provisions of this §229.704 adopted to be effective August 3, 2014, 39 TexReg 5760; amended to be effective February 18, 2018, 43 TexReg 578; amended to be effective October 9, 2022, 47 TexReg 6583 |
