Added by Stats. 2006, Ch. 23, Sec. 2. Effective January 1, 2007. Operative July 1, 2007, by Sec. 3 of Ch. 23.
Raw foods of animal origin cooked in a microwave oven shall meet all of the following requirements:
(a)Be rotated or stirred throughout or midway during cooking to compensate for uneven distribution of heat.
(b)Be covered to retain surface moisture.
(c)Be heated to a temperature of at least 165°F in all parts of the food.
(d)Stand covered for at least two minutes after cooking to obtain temperature equilibrium.
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