California Code of Regulations
Title 3 - Food and Agriculture
Division 2 - Animal Industry
Chapter 4 - Meat Inspection
Subchapter 1
Article 11 - Entry into Official Establishments; Reinspection and Preparation of Products
Section 910.17 - Hot Uncured Cooked Potentially Hazardous Product Holding Temperatures
Current through Register 2024 Notice Reg. No. 38, September 20, 2024
(a) Hot uncured cooked potentially hazardous products may be held if kept at or above 135 °F.
(b) If the product temperature drops below 135 °F for over 30 minutes, the processor shall either continuously cool the product to meet the times and temperatures in Section 910.15(b) of this subchapter, immediately reheat it to 165 °F, or discard it.
1. New section filed 5-31-2007; operative 6-30-2007 (Register 2007, No. 22).
Note: Authority cited: Sections 407, 18693, 18735, 18960, 18961 and 19014, Food and Agricultural Code. Reference: Sections, 18732, 18950, 18972, 19012 and 19014, Food and Agricultural Code.
