Section 410IAC7-24-186. Cooking for hot holding

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(a) Fruits, vegetables, and any potentially hazardous foods not covered under sections 182 and 183 of this rule that are cooked for hot holding shall be cooked to an internal temperature of one hundred thirty-five (135) degrees Fahrenheit.

(b) For purposes of this section, a violation of subsection (a) is a noncritical item. (Indiana State Department of Health; 410 IAC 7-24-186; filed Oct 13, 2004, 12:30 p.m.: 28 IR 857; readopted filed Jul 15, 2010, 12:12 p.m.: 20100728-IR-410100261RFA; readopted filed Nov 10, 2016, 8:45 a.m.: 20161207-IR-410160371RFA)

                    
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