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.
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:
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.
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.
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.