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TOPIC
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FOOD CODE
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NC REGULATIONS
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Soap
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Does not require use of antibacterial soap
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Requires the use of antibacterial soap
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Receiving temperatures
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Lists required temperatures of foods
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No guidelines provided
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Shelving height
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6 inches off the floor
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12 inches off the floor for stationary shelves; 6 inches if the
shelving is portable or moveable
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Cold food temperatures
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<41 degrees F or colder
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<45 degrees F or colder
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Cooling of hot foods
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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
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No guidelines provided
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Time as a public health control
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Four hours at room temperature before the food must be eaten or
thrown out.
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Two hours with prior approval from the local health department.
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Cooking temperatures
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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.
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Pork -- >150 degrees F; rare pork roast -- >150
degrees F; rare beef roast -- >130 degrees F; all other
potentially hazardous foods -- >140 degrees F
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Microwave cooking temperature
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>165 degrees F within a two minute standing time
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No guidelines provided
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Sanitizer concentration
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Chlorine -- 50 ppm for 7 seconds; iodine -- 12.5 ppm for 30 seconds;
and quats -- 220 ppm for 30 seconds
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Chlorine -- 50 ppm for 2 minutes; iodine -- 12.5 ppm for 2 minutes;
and quats -- 200 ppm for 2 minutes
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