Food Sources & Temp Control

Approved Sources

The source of food on an MFU must be in compliance with TFER 228.62 (a)(1) (FDA 3-201, 3-202 and 3-203). All meat and poultry must come from USDA or TX DSHS Meat Safety Assurance.
Home canned foods are NOT allowed nor shall there be any home cooked or prepared foods offered at the MFU. TFER 228.62 (a)(2)
Ice for use as a food or a cooling medium shall be made from potable water. TFER 228.63 (f)
A private home may not be used for the storage of food or related items. Food and related items can only be stored on the secured MFU, at the servicing area, or at a Permanent Food Establishment.
There shall be no preparation of ice or other food items at a home or other unregulated location.

Temperature Measuring Devices

Temperature measuring devices, appropriate to the operation, shall be used for monitoring temperatures for the types of TCS foods prepared and held at the MFU as specified in the Food Code. TFER 228.108 (FDA 4-302.12)
A thermocouple, or metal stem thermometer shall be provided to check measuring device must be appropriate for the type of foods served such as for thin foods. TFER 228.108 (FDA 4-302.12)
Food temperature measuring devices shall be accurate to +/-2F and have a suggested range of 0F to 220F. TFER 228.105 (FDA 4-203.11)
Regular calibration of the temperature measuring devices shall be accomplished to ensure accurate food temperature measurements. TFER 228.112

Holding Temperatures

TCS food must be maintained at 135F or higher or 41F or below (FDA 3-501.16), unless utilizing Time as a Public Health Control as specified in TFER 228.75 (f) (1) (FDA 3-501.19).

Cooking Temperatures

Only MFUs that are classified as a full service MFU may be approved to cook foods.
Food must be cooked to at least the minimum temperatures and times specified below, unless a consumer advisory is provided as noted in (c): (Reference TFER 228.71)
165F for 15 seconds – poultry; baluts, wild game animals; stuffing containing fish, meat, poultry or ratites; stuffed fish, meat, pasta, poultry or ratites (FDA 3-401.11 (A)(3);
155F for 15 seconds – comminuted fish; comminuted meat (hamburgers); pooled raw eggs (FDA 3-401.11 (A)(2);
145F for 15 seconds – fish; meat; pork; and raw shell eggs that are broken and prepared in response to a consumer’s order for immediate service (FDA 3-401.11 (A)(1)(a) and (b).
Roasts (whole beef, pork, cured pork (ham) and corned beef) must be cooked using the parameters (FDA 3-401.11). Recommend contacting NET Health for additional time/temperature options.
Reference TFER 228.80 (FDA 3-603.11) regarding specific consumer advisory language as applicable.

Cooling. TFER 228.75 (d)

All TCS food which is pre-cooked and pre-cooled either on the MFU or at the Servicing Area should be pre-approved by NET Health.
The person in charge must demonstrate that the facilities on the MFU or at the Servicing Area are adequate to cool TCS foods in accordance with (FDA 3-501.14 & 3-501.15).
Cooling shall be done in compliance with (FDA 3-501.14 & 3-501.15). Cooked TCS food shall be cooled from 135F to 70F within 2 hours; and from 135F to 41F within a total of 6 hours or less.
NET Health may require time/temperature logs for TCS foods that are cooled.

Reheating For Hot Holding. TFER 228.73

Reheating shall be done in compliance with (FDA 3-403.11).
TCS food that is cooked, cooled, and reheated for hot holding shall be rapidly reheated so that all parts of the food reach a temperature of at least 165F for 15 seconds. (FDA 3-403.11)
Un-opened, intact, commercially processed and packaged foods to be hot held shall be reheated to 135F (FDA 3-403.11)
If proper reheating at the MFU cannot be accomplished, reheating TCS food must take place at the servicing area and the products hot held on the MFU at 135F or greater. (FDA 3-501.16)

Thawing. TFER 228.75(c)