Township of Palmer, PA
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2023-12-27
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Part II, General Ordinances
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Chapter 87 Health Code
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Part 3 Subchapter B. Public Eating and Drinking Places
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Article V Preparation of Certain Foods
- Part I, Administrative Ordinances
- Ch 1 General Provisions
- Ch 6 Fire Commissioner
- Ch 11 Joint Sewer Board
- Ch 13 Manager
- Ch 15 Municipal Authority
- Ch 17 Municipal Sewer Authority
- Ch 19 Municipal Stormwater Authority
- Ch 22 Planning Commission
- Ch 24 Police Retirement Benefits
- Ch 25 Retirement Plans for Nonuniformed Employees
- Ch 27 Parks and Recreation Advisory Board
- Ch 30 Salaries and Compensation
- Ch 32 Shade Tree Commission
- Ch 34 Social Security
- Ch 37 Tax Collection
- Part II, General Ordinances
- Ch 43 (Reserved)
- Ch 50 Bicycles
- Ch 55 Code Enforcement
- Ch 60 (Reserved)
- Ch 65 Disposal and Storage of Sewage Sludge
- Ch 67 Dogs
- Ch 72 (Reserved)
- Ch 79 Fire Fighting
- Ch 81 Fire Prevention
- Ch 85 Foreclosed and Abandoned Real Property
- Ch 87 Health Code
- Ch 87 Pt 3 Art V Preparation of Certain Foods
- § 87-31 Stuffed meats and poultry.
- § 87-32 Custards and cream fillings.
- § 87-33 (Reserved)
- § 87-34 (Reserved)
- § 87-35 (Reserved)
- § 87-36 (Reserved)
- § 87-37 (Reserved)
- § 87-38 (Reserved)
- § 87-39 (Reserved)
- § 87-40 (Reserved)
- Ch 99 (Reserved)
- Ch 102 Moving Permit
- Ch 106 Neighborhood Improvement Districts
- Ch 109 Nuisances
- Ch 112 (Reserved)
- Ch 118 Peddlers and Transient Merchants
- Ch 124 (Reserved)
- Ch 128 Property Maintenance
- Ch 135 (Reserved)
- Ch 138 Refuse Disposal
- Ch 145 Sewage Disposal Systems, Individual
- Ch 147 Sewer Use
- Ch 153 Smoking
- Ch 156 Solid Waste
- Ch 158 Stormwater Management
- Ch 160 Street and Sidewalk Construction
- Ch 165 Subdivision and Land Development
- Ch 173 Taxation
- Ch 180 Vehicles and Traffic
- Ch 181 Dumpsters and Portable Storage Containers/Devices
- Ch 184 Water Supply
- Ch 186 Weeds; Visual Obstructions
- Ch 187 Bamboo
- Ch 190 Zoning
- Appendix
- Ch A195 Cable Television Franchise
- Disposition List
- Ch DL Disposition List
Stuffings, poultry and stuffed meats and stuffed poultry shall be heated
throughout to a minimum temperature of 165º F., with no interruption
of the initial cooking process.
A.
Potentially hazardous 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 and shall
meet the following requirements, as applicable:
(1)
Pastry fillings shall be placed in shells, crusts or
other baked goods either while hot (not less than 140º F.) or immediately
following preparation if a cold process is used.
(2)
The fillings and puddings shall be refrigerated at 45º
F. or below in shallow pans immediately after cooking or preparation, and
held there until combined into pastries or served.
B.
Completed custard-filled and cream-filled pastries shall,
unless served immediately following filling, be refrigerated at 45º F.
or below promptly after preparation, and held thereat pending service.
