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CHAPTER 1, FOOD SAFETY
(1) Foods with commercially prepared chopped or ground meat
ingredients may be retained as leftovers;
(2) Potentially hazardous food retained as leftovers must have been
held at safe temperatures;
(3) Potentially hazardous food must not have been placed on the
serving line.  They must have been held in the kitchen for "hot holding" at
140F or in "cold holding" at 41F or below.
(4) Hot items to be retained chilled, must be cooled within a 4-
hour period, in the following manner:
(a) From 140oF to 70oF within 2 hours; and
(b) From 70oF to 41oF, or below, within the total 4 hour
period.
1 Any food not meeting these temperature requirements at
the specified times will be discarded.
2 These food items must be maintained at 41F or below
until removed for service or heating for hot holding prior to service.
3 Rapid cooling methods are discussed in section 3-5.6.1.
(c) Potentially hazardous leftovers must be labeled "Leftover-
Use Within 24 Hours" with the date and time of original preparation and the
discard date and time. Other methods for labeling may be used if approved
in writing by the PMA.
d. Potentially hazardous foods which have been cooked, chilled and
reheated for service shall not be saved as leftovers.
e. Leftover foods may be retained for 24 hours chilled (41 F or
below) or for 5 hours if maintained hot (140 F or above).  The time
limit(s) for leftovers begins when the food is removed from hot holding.
No temperature logs are required but foods must not be in the "danger zone"
between 41 F and 140 F for more than four total hours from time of
preparation until discarded.
f. Freezing of leftovers is prohibited.
g. Reheating Leftover Potentially Hazardous Food.  Potentially
hazardous food that has been cooked and then refrigerated and which is
reheated for hot holding must be reheated so that all parts of the food
reach 165F for a minimum of 15 seconds and then held at 140F or above
until served.  The time for reheating to 165F will not exceed 2 hours.
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