CHAPTER 1, FOOD SAFETY
b. Food prepared in a private home may
not be used or offered for
human consumption in a food establishment.
This requirement does not apply
to Chapel suppers, Family Child Care homes,
neighborhood cookouts, unit
bake sales, and similar functions, provided
the food is identified as home
prepared food. Serving home canned foods is
prohibited at command sponsored
c. Food Protection Measures.
Minimum food protection measures
(1) Applying good sanitation practices in the handling of food.
(2) Maintaining high standards of personal hygiene.
(3) Keeping PHF refrigerated or heated to temperatures that
minimize the growth of pathogenic microorganisms.
(4) Inspecting food products for wholesomeness,
temperature, and sanitary condition prior to acceptance at the facility.
(5) Cooking potentially hazardous foods (PHFs), as appropriate, to
kill harmful microorganisms.
(6) Providing adequate personnel, equipment, and facilities to
ensure sanitary operation.
(7) Preventing infestation or contamination of food by insects and
rodents, and contamination of food with toxic chemicals.
(8) Use properly designed, cleaned and sanitized equipment for its
3-5.2 Cooking Raw Animal Products
a. Except as specified in the paragraphs below, raw animal foods such
as eggs, fish, poultry, meat (except roast beef), and foods containing
these raw animal foods, shall be cooked to heat all parts of the food to an
internal temperatures as identified in Table 1-2:
(1) Poultry, poultry stuffing, stuffed meats, stuffed fish or
stuffing containing fish, meat or poultry shall be cooked immediately after
preparation and without interruption to heat all parts to a minimum
internal product temperature of 165°F (74°C) for 15 seconds.
(a) Poultry may be stuffed, but the internal temperature of the
stuffing must reach 165°F. Stuffing must be removed from the bird
immediately and stored at 140°F or above until served. It is not
recommended to stuff multiple birds for a large meal. Stuffing for large
meals should be prepared separately.