|(a) Potentially hazardous food (time/temperature control
for safety food) sold, distributed, or prepared on-site at a farmers'
market, and potentially hazardous food (time/temperature control for
safety food) transported to or from a farmers' market shall meet the
requirements of this section.
(b) Frozen food. Stored frozen foods shall be maintained
(c) Hot and cold holding. All potentially hazardous
food sold at, prepared on site at, or transported to or from a farm
or farmers' market at all times shall be maintained at:
(1) 5 degrees Celsius (41 degrees Fahrenheit) or below;
(2) 54 degrees Celsius (135 degrees Fahrenheit) or
(d) Cooking of raw animal foods. Raw animal foods shall
be cooked to heat all parts of the food to the following temperatures:
(1) poultry, ground poultry, stuffing with poultry,
meat and fish to 74 degrees Celsius (165 degrees Fahrenheit) for 15
(2) ground meat, ground pork, ground fish, and injected
meats to 68 degrees Celsius (155 degree Fahrenheit) for 15 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, potentially hazardous food (time/temperature
control for safety food), that has been commercially processed, to
57 degree 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 §228.2 of this title (relating to Definititions); or
(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.
(6) raw animal foods cooked in a microwave oven shall
(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 fruits and vegetables. Fruits 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 §228.63 of this title (relating to
Specifications for Receiving).