Important Changes
Minimum Hot Holding Temperature drops to 135 degrees F. The current cold holding temperature (41°F) will remain the same.


Cut leafy greens, salads, and cut tomatoes must now be refrigerated. Potentially Hazardous Food (PHF) need to be kept hot or cold for safety. PHF includes meat, poultry, cooked starches, sliced melons, sprouts, fresh herb and garlic-in-oil mixtures, dairy products, and cooked produce. Like other PHF, cut leafy greens and cut tomatoes will now need to be kept out of the Danger Zone (41-135°F). “Cut leafy greens” means fresh leafy greens whose leaves have been cut, shredded, sliced, chopped, or torn. The term “leafy greens” includes iceberg, romaine, leaf lettuce, butter lettuce, baby leaf, escarole, endive, spring mix, spinach, cabbage, kale, arugula and chard. The term “leafy greens” does not include herbs such as cilantro or parsley. The term “cut” does not include removing and discarding the exterior leaves.


All produce is required to be rinsed under running potable water. Produce must be washed under running water before being cut, peeled or otherwise prepared for service. Produce that has been soaked or crisped must also be rinsed under running water. Sprouts and herbs must follow this procedure as well.


Click here for more information on the new food code.
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