Section 16-18-2-287.8 - [Repealed Effective 7/1/2024] "Potentially hazardous food product"(a) "Potentially hazardous food product", for purposes of IC 16-42-5.3, means a food that is natural or synthetic and requires temperature control because it is in a form capable of supporting any of the following: (1) The rapid and progressive growth of infectious or toxigenic microorganisms.(2) The growth and toxin production of Clostridium botulinum.(3) In raw shell eggs, the growth of Salmonella enteritidis.(b) The term includes the following: (1) A food of animal origin that is raw or heat treated.(2) A food of plant origin that is heat treated or consists of raw seed sprouts.(4) Garlic-in-oil mixtures that are not modified in a way that results in mixtures that do not support growth described in subsection (a).Repealed by P.L. 151-2024,SEC. 4, eff. 7/1/2024.Amended by P.L. 49-2022,SEC. 2, eff. 7/1/2022.As added by P.L. 86-2009, SEC.2.