RFP 24-02-01 CONCESSIONAIRE MANAGEMENT SERVICES AT GATEWAY CENTER & WELCOME CENTER

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overflow: 1. For a period of time that does not allow thawed portions of ready-to-eat food to rise above 41ºF; or 2. For a period of time that does not allow thawed portions of a raw animal food requiring cooking to be above 41ºF for more than 4 hours including the time the food is exposed to the running water and the time needed for preparation for cooking; or (c) In a microwave oven; or (d) As part of the conventional cooking process. (5) Raw, unprocessed fruits and vegetables shall be thoroughly washed in potable water to remove any existing contaminants before being cut, combined with other ingredients, cooked, or served. (6) Comminuted meat (such as hamburger) products shall be thoroughly cooked to heat all parts of the meat to a minimum temperature of 155 degrees Fahrenheit for at least 15 seconds. (7) Stuffings, poultry, stuffed meats and stuffed poultry shall be heated throughout to a minimum temperature of 165 degrees Fahrenheit for at least 15 seconds. (8) Raw animal products such as eggs, fish, lamb, pork or beef, except roast beef, and foods containing these raw ingredients, shall be cooked to an internal temperature of 145 degrees Fahrenheit or above for at least 15 seconds, except that upon request of the consumer, animal products which have not been cooked as above may be offered for consumption. Fresh, frozen, or canned fruits and vegetables that are cooked for hot holding shall be cooked to a minimum temperature of 140 degrees Fahrenheit. (9) Roast beef and corned beef shall be cooked to an internal temperature and held for the corresponding amount of time specified in Table 1. Table 1 Minimum Holding Times Required at Specified Temperatures for Cooking all Parts of Roasts of Beef and Corned Beef. Temperature °F Time minutes 130 121 132 77 134 47 136 32 138 19 140 12 142 8 144 5 145 3 (10) Microwave Cooking. Raw animal food cooked in a microwave oven shall be: (a) Rotated or stirred throughout or midway during cooking to compensate for uneven distribution of heat; (b) Covered to retain surface moisture; (c) Heated to a temperature of at least 165°F throughout all parts of the food; and (d) Allowed to stand covered for 2 minutes after cooking to obtain temperature equilibrium. (11) The temperature requirements of this section do not apply if the department grants a variance from this section, pursuant to Section 120.542, F.S., based on a HACCP plan that: (a) Is submitted by the certificate holder and approved by the department; (b) Documents scientific data or other information that shows that a lesser time and temperature regimen results in a safe food; and (c) Verifies that equipment and procedures for food preparation and training of food employees at the establishment meet the conditions of the variance. (12) Food shall be prepared with the least possible manual contact, with suitable utensils, and on surfaces that prior to use have been cleaned, rinsed and sanitized to prevent cross contamination. Potentially hazardous foods that have been cooked and then refrigerated shall be reheated rapidly to a minimum of 165 degrees Fahrenheit for 15 seconds throughout all parts of the food, or if reheated in a microwave, shall meet the requirements for microwave cooking in subsection 64E-11.004(10), F.A.C., before being served or before being placed in a hot food storage equipment. Remaining un-sliced portions of roast beef and corned beef that are cooked as specified in subsection (8) shall be reheated for hot holding using the requirements of subsection (8). Ready-to- eat food taken from a commercially processed, hermetically sealed container, or from an intact package from a food processing plant, shall be heated to a temperature of a least 140 degrees Fahrenheit. Precooked, pre-packaged food from approved sources shall be exempt from this rapid reheating requirement when the food is initially removed from the original package, prepared for