Minnesota Legislature
Office of the Revisor of Statutes
Minnesota Administrative Rules
4658.0615 FOOD TEMPERATURES.
Potentially hazardous food must be maintained at 40 degrees Fahrenheit (four degrees centigrade) or below, or 150 degrees Fahrenheit (66 degrees centigrade) or above. "Potentially hazardous food" means any food subject to continuous time and temperature controls in order to prevent the rapid and progressive growth of infectious or toxigenic microorganisms.
History:
19 SR 1803; 21 SR 196
Published Electronically:
October 11, 2007
Official Publication of the State of Minnesota
Revisor of Statutes