481—34.6(137D) Food preparation and protection.
	34.6(1) Food protection. Foods shall be processed, stored, and distributed in a manner that protects food from contamination, including cross contamination from the environment, and allergen cross contact.
	34.6(2) Cooking. All animal foods or foods containing animal products, if cooked, shall be cooked to an internal temperature sufficient to destroy organisms that are injurious to health. Homemade food items shall not contain raw or undercooked animal foods except for packaged raw meat or poultry items labeled with safe handling instructions informing the consumer how to safely store, prepare, and handle raw meat and poultry products in the home.
	34.6(3) Holding. All time/temperature control for safety foods shall be held at an internal temperature of 41°F or less or 135°F or higher to control bacterial growth or toxin formation.
	34.6(4) Cooling.
	a. 	Time/temperature control for safety foods that have been heat-treated shall be cooled from 135°F to 70°F within two hours and from 70°F to 41°F within an additional four hours. Total cooling time shall not exceed six hours.
	b. 	Time/temperature control for safety foods prepared with ingredients above 41°F shall be cooled to 41°F or below within four hours from the beginning of preparation.
	34.6(5) Reheating.
	a. 	Homemade food items that are time/temperature control for safety and have been previously heated and cooled shall be reheated to an internal temperature of 165°F within two hours or less.
	b. 	Commercially processed time/temperature control for safety foods shall be reheated to 135°F within two hours or less.
	34.6(6) Preparation methods.
	a. 	High-acid foods that are produced and sold by the establishment and that are controlled by pH, such as barbeque sauce, condiments, and dressings, may be produced as homemade food items if:
	(1)	The product has been produced following a standardized recipe;
	(2)	The product does not contain more than 10 percent low-acid food ingredients by weight;
	(3)	The product recipe, including the name and weight of each ingredient, is submitted and approved by the regulatory authority;
	(4)	The product’s equilibrium pH of each batch is tested with a calibrated pH tester designed for use with food. The pH shall be below 4.60, and the pH value shall be recorded on a production or batch record; and
	(5)	The product is adequately heated to destroy spoilage organisms.
	b. 	Dried foods that are produced and sold under the home food processing establishment license that are controlled by (aw), such as dehydrated or freeze-dried food may be produced as a homemade food item if:
	(1)	The products have been produced following a standardized recipe;
	(2)	The homemade food items do not contain raw or undercooked foods of animal origin; and
	(3)	Each batch is tested for (aw) or the standardized written procedure for each homemade food item has been validated to ensure the final product is at or below 0.85 (aw).
	c. 	Jams, jellies, preserves, and fruit butters that are produced and sold under the home food processing establishment license shall meet the standard of identity specified in 21 CFR Part 150 as amended to April 1, 2023, and be produced following a standardized recipe. The home food processing establishment shall provide documentation, such as an analysis from an accredited food laboratory, that a product meets the standard of identity when requested by the regulatory authority.
	d. 	Nonstandardized fruit jellies shall be produced following a standardized recipe and made with 45 parts of fruit to 55 parts of sugar and concentrated to 65 percent soluble solids. The home food processing establishment shall provide documentation, such as an analysis from an accredited food laboratory, that a product meets this requirement when requested by the regulatory authority.
	e. 	Nonstandardized nonfruit jellies shall be produced following a standardized recipe and shall have a soluble solids content of 65 percent. The home food processing establishment shall provide documentation, such as an analysis from an accredited food laboratory, that a product meets this requirement when requested by the regulatory authority.
	f. 	Standardized sweeteners and table syrups shall meet the standard of identity specified in 21 CFR Part 168 as amended to April 1, 2023. The home food processing establishment shall provide documentation that a product meets this requirement when requested by the regulatory authority.
	g. 	A home food processing establishment that wishes to prepare foods using fermentation shall submit an HACCP plan to the department that has been validated by a recognized process authority, such as those provided on the department’s website. A home food processing establishment shall not ferment food until the department has approved the HACCP plan.
	h. 	A home food processing establishment shall not engage in the following processes to produce homemade food items:
	(1)	Low-acid canning (e.g., canned vegetables);
	(2)	Acidification to produce shelf-stable acidified foods (e.g., salsa, pickled vegetables, hot sauce);
	(3)	Curing (e.g., bacon, jerky, meat sticks); or
	(4)	Smoking food for preservation rather than flavor enhancement.
[ARC 7810C, IAB 4/17/24, effective 5/22/24]