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Differences between the Food Code and North Carolina Foodservice Rules

Soap Does not require use of antibacterial soap Requires the use of antibacterial soap
Receiving temperatures Lists required temperatures of foods No guidelines provided
Shelving height 6 inches off the floor 12 inches off the floor for stationary shelves; 6 inches if the shelving is portable or moveable
Cold food temperatures <41 degrees F or colder <45 degrees F or colder
Cooling of hot foods Cool foods in one of two ways:  (1) 135 to <41 degrees F within four hours or (2) 135 degrees F to 70 degrees F within two hours and <70 degrees F to <41 degrees F within four hours No guidelines provided
Time as a public health control Four hours at room temperature before the food must be eaten or thrown out. Two hours with prior approval from the local health department.
Cooking temperatures Pork -- >145 degrees F; rare pork roast -- >145 degrees F or hotter for 3 minutes; rare roast beef -- >145 degrees F for 3 minutes; fish, lamb, commercially raised game, and shell eggs -- >145 degrees F. Pork -- >150 degrees F; rare pork roast -- >150 degrees F; rare beef roast -- >130 degrees F; all other potentially hazardous foods -- >140 degrees F
Microwave cooking temperature >165 degrees F within a two minute standing time No guidelines provided
Sanitizer concentration Chlorine -- 50 ppm for 7 seconds; iodine -- 12.5 ppm for 30 seconds; and quats -- 220 ppm for 30 seconds Chlorine -- 50 ppm for 2 minutes; iodine -- 12.5 ppm for 2 minutes; and quats -- 200 ppm for 2 minutes