906.1 Except as specified in §§ 906.2, 906.3, and 906.5, potentially hazardous food (time/ temperature control for safety 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 seventy-four degrees Celsius (74° C) (one hundred sixty-five degrees Fahrenheit (165° F)) for fifteen (15) seconds.ᵖ

906.2 Except as specified under § 906.3, potentially hazardous food (time/temperature control for safety 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 seventy-four degrees Celsius (74° C) (one hundred sixty-five degrees Fahrenheit (165° F)) and the food is rotated or stirred, covered, and allowed to stand covered for two (2) minutes after reheating.ᵖ

906.3 Ready-to-eat food taken from a commercially processed, hermetically sealed container, or from 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 fifty-seven degrees Celsius (57° C) (one hundred thirty-five degrees Fahrenheit (135° F)) for hot holding.ᵖ

906.4 Reheating for hot holding as specified in §§ 906.1, 906.2, and 906.3 shall be done rapidly and the time the food is between five degrees Celsius (5° C) (forty-one degrees Fahrenheit (41° F)) and the temperatures specified in §§ 906.1, 906.2 and 906.3 shall not exceed two (2) hours.ᵖ

906.5 Remaining unsliced portions of roasts of beef that are cooked as specified in § 900.2 may be reheated for hot holding using the oven parameters and minimum time and temperature conditions specified in § 900.2.

SOURCE: Final Rulemaking published at 50 DCR 4394 (June 6, 2003); as amended by Final Rulemaking published at 59 DCR 13690 (November 30, 2012).