The Food Code in short
The rules Batch Log checks, from the 2013 FDA Food Code as Massachusetts adopted it (105 CMR 590.000) and from 105 CMR 590.011.
The rules
Cooking a whole roast
Whole meat roasts, including beef and corned beef, are cooked in an oven held at the temperature for the roast's weight and to an internal temperature held for the time in the roast table: 130°F for 112 minutes up to 158°F instantly; the time may include the post-oven rise (3-401.11(B)).
FDA Food Code 2013 (adopted in Massachusetts by 105 CMR 590.000)
Oven temperature
Under 10 lb: still dry 350°F or more, convection 325°F or more; 10 lb or more: 250°F or more; high humidity 250°F or less (3-401.11(B)(1)).
FDA Food Code 2013 (adopted in Massachusetts by 105 CMR 590.000)
Cooling in two stages
Cooked food is cooled from 135°F to 70°F within 2 hours, and from 135°F to 41°F or less within a total of 6 hours (3-501.14(A)).
FDA Food Code 2013 (adopted in Massachusetts by 105 CMR 590.000)
Cooling methods
Shallow pans, smaller or thinner portions, rapid cooling equipment and other effective methods; containers loosely covered or uncovered if protected (3-501.15).
FDA Food Code 2013 (adopted in Massachusetts by 105 CMR 590.000)
Cold holding
At 41°F or less (3-501.16(A)(2)).
FDA Food Code 2013 (adopted in Massachusetts by 105 CMR 590.000)
Hot holding
At 135°F or above; roasts cooked or reheated by the roast table may be held at 130°F or above (3-501.16(A)(1)).
FDA Food Code 2013 (adopted in Massachusetts by 105 CMR 590.000)
Reheating for hot holding
To at least 165°F for 15 seconds, rapidly: no more than 2 hours between 41°F and 165°F. Remaining unsliced portions of a roast cooked by the roast table may be reheated with the same oven and time-temperature conditions (3-403.11).
FDA Food Code 2013 (adopted in Massachusetts by 105 CMR 590.000)
Date marking
Ready-to-eat food made on site and held cold for more than 24 hours is marked with the day it must be used, sold or discarded: at most 7 days at 41°F or less, the day of preparation counting as day 1 (3-501.17(A)).
FDA Food Code 2013 (adopted in Massachusetts by 105 CMR 590.000)
Discarding
Food is discarded when it passes its 7 days (time it is frozen does not count), has no date mark, or carries a date beyond them (3-501.18).
FDA Food Code 2013 (adopted in Massachusetts by 105 CMR 590.000)
Curing needs a variance
A variance from the regulatory authority comes before curing food (3-502.11(B)), with a HACCP plan (8-201.13).
FDA Food Code 2013 (adopted in Massachusetts by 105 CMR 590.000)
Thermometers
Food thermometers scaled only in Fahrenheit are accurate to ±2°F (4-203.11(B)) and are calibrated as the manufacturer specifies (4-502.11(B)).
FDA Food Code 2013 (adopted in Massachusetts by 105 CMR 590.000)
Allergen awareness
Where food is cooked, prepared or served for immediate consumption: an approved allergen poster in the work area, the fixed allergen notice on menus and menu boards, and a food protection manager with a Massachusetts allergen awareness certificate, valid five years (105 CMR 590.011(C)).
105 CMR 590.011 (C), Food Allergy Awareness Requirements (Cornell LII copy)
Not in a home kitchen
Food prepared in a private home may not be used in a food establishment except as 105 CMR 590 provides (590.003); Boston retail residential kitchens may not make raw or heat-treated meat.
Sources
- FDA Food Code 2013 (adopted in Massachusetts by 105 CMR 590.000)
- 105 CMR 590.000, Minimum Sanitation Standards for Food Establishments (Cornell LII copy)
- 105 CMR 590.011 (C), Food Allergy Awareness Requirements (Cornell LII copy)
- FDA, Food Allergies: the nine major food allergens
- City of Boston, How to get a Common Victualler License
- City of Boston, How to get a food truck permit
- City of Boston, Retail residential kitchens
A summary to help keep the record: the Food Code, 105 CMR 590.000 and the regulatory authority decide what applies. 105 CMR 590.003 amends other parts of chapter 3 of the Food Code, not the cooking, cooling, holding, reheating or date marking rules above.