(1) Convenient and suitable utensils, such as forks, knives, tongs, spoons, or scoops shall be provided and used to minimize handling of food at all points where food is prepared.

(2) Meat salads, poultry salads, potato salad, egg salad, cream-filled pastries, and other potentially hazardous prepared food shall be prepared, preferably from chilled products, with a minimum of manual contact, and on surfaces and with utensils which are clean and which, prior to use, have been sanitized.

(3) Custards, cream fillings, or similar products which are prepared by hot or cold processes, and which are used as puddings or pastry fillings, shall be kept at safe temperatures, except during necessary periods of preparation and service, and shall meet the following requirements as applicable:

(a) Pastry fillings shall be placed in shells, crusts, or other baked goods either while hot (not less than 140 º F) or immediately following preparation, if a cold process is used; or

(b) Such fillings and puddings shall be refrigerated at 45 º F or below in shallow pans, immediately after cooking or preparation, and held thereat until combined into pastries or served.

(c) All completed custard-filled and cream-filled pastries shall be refrigerated at 45 º F or below promptly after preparation, and held thereat pending service.