Section 410IAC7-24-188. Reheating for hot holding

   (a) Except as specified under subsections (b), (c), and (e), potentially hazardous food that is cooked, cooled, and reheated for hot holding shall be reheated so that all parts of the food reach a temperature of at least one hundred sixty-five (165) degrees Fahrenheit for fifteen (15) seconds.

  (b) Except as specified under subsection (c), potentially hazardous food reheated in a microwave oven for hot holding shall be reheated so that all parts of the food reach a temperature of at least one hundred sixty-five (165) degrees Fahrenheit and the food is rotated or stirred, covered, and allowed to stand covered for two (2) minutes after reheating.

  (c) Ready-to-eat food taken from:

(1) a commercially processed, hermetically sealed container; or

(2) an intact package from a food processing plant that is inspected by the food regulatory authority that has jurisdiction over the plant;

shall be heated to a temperature of at least one hundred thirty-five (135) degrees Fahrenheit for hot holding.

  (d) Reheating for hot holding shall be done rapidly, and the time the food is between the temperature specified under section 187(a)(2) of this rule and one hundred sixty-five (165) degrees Fahrenheit may not exceed two (2) hours.

  (e) Remaining unsliced portions of roasts of beef that are cooked as specified under section 182(b) of this rule may be reheated for hot holding using the oven parameters and minimum time and temperature conditions specified under section 182(b) of this rule.

  (f) For purposes of this section, a violation of subsection (a), (b), (c), (d), or (e) is a critical item. (Indiana State Department of Health; 410 IAC 7-24-188; filed Oct 13, 2004, 12:30 p.m.: 28 IR 857; errata filed Dec 13, 2004, 8:20 a.m.: 28 IR 1485; readopted filed Jul 15, 2010, 12:12 p.m.: 20100728-IR-410100261RFA; readopted filed Nov 10, 2016, 8:45 a.m.: 20161207-IR-410160371RFA)