(1) Conveniently located refrigeration facilities and display facilities and effective insulated facilities shall be provided as needed to assure the maintenance of all food at required temperatures during storage, preparation, display, or transportation. Each cold-storage facility used for the storage of perishable food in a non-frozen state shall be provided with an indicating thermometer accurate to ± 2 º F, located in the warmest part of the facility in which food is stored, and of such type and so situated that the thermometer can be easily and readily observed for reading.

(2) All perishable food shall be stored at such temperatures as will protect against spoilage. All potentially hazardous food shall, except when being prepared, be kept at 45 º F or below, or 140 º F or above, and, when placed on display for service, shall be kept hot or cold as follows:

(a) If stored hot, the temperature of such food shall be kept at 140 º F or above.

(b) If stored cold, such food shall be stored in or on a refrigerated facility which must reduce or maintain the product temperature at 45 º F or below.

(c) Chill room (room for aging meat) temperature shall be 35 º F within 2 º F plus or minus with a tolerance of 10 º F after fresh food is put in for chilling.

(d) Sharp freeze rooms and sharp freeze compartments temperatures shall be -10 º F or lower, or temperatures of 0 º F for either type of installation after fresh food is put in for freezing.

(e) Locker room temperatures shall be 0 º F with a tolerance with 12 º F plus.

(f) Frozen food shall be kept at such a temperature so as to remain frozen, except when being thawed for preparation or use. Potentially hazardous frozen food shall be thawed at refrigerator temperatures of 45 º F or below, or under cool, potable running water 70 º F or below.

(g) Cooking and smoking shall be conducted so that all portions of the meat or other foods will be held without interruption for at least 10 minutes at 165 º F or higher. Following preparation, smoked and cooked meats, etc. must be held at the temperature range of 140 º F or higher or 45 º F or lower unless processing permits other temperature storage.