{"code":"HSC","codeName":"Health and Safety Code","section":"114008","citation":"Health & Saf. Code, § 114008","status":"in-force","lawOn":"2026-09-28","headings":[{"name":"DIVISION 104. ENVIRONMENTAL HEALTH [106500. - 119406.]","url":"https://blackletter.si/health-and-safety-code/division-104"},{"name":"PART 7. CALIFORNIA RETAIL FOOD CODE [113700. - 114437.]","url":"https://blackletter.si/health-and-safety-code/division-104/part-7"},{"name":"CHAPTER 4. General Food Safety Requirements [113980. - 114094.5.]","url":"https://blackletter.si/health-and-safety-code/division-104/part-7/chapter-4"},{"name":"ARTICLE 2. Time and Temperature Relationships [113996. - 114020.]","url":"https://blackletter.si/health-and-safety-code/division-104/part-7/chapter-4/article-2"}],"history":"Added by Stats. 2006, Ch. 23, Sec. 2.   Effective January 1, 2007.   Operative July 1, 2007, by Sec. 3 of Ch. 23.","effective":"2007-01-01","html":"<p>Raw foods of animal origin cooked in a microwave oven shall meet all of the following requirements:</p><p>(a) Be rotated or stirred throughout or midway during cooking to compensate for uneven distribution of heat.</p><p>(b) Be covered to retain surface moisture.</p><p>(c) Be heated to a temperature of at least 165°F in all parts of the food.</p><p>(d) Stand covered for at least two minutes after cooking to obtain temperature equilibrium.</p>","text":"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.","otherVersions":[],"url":"https://blackletter.si/health-and-safety-code/time-and-temperature-relationships-114008","source":"California Legislative Information bulk export (pubinfo)"}