FOOD (TCS) that is cooked to the temperature in the time required for the specific FOOD as specified in Chapter 3-401 of these Regulations, and cooled as specified in Chapter 3-501.14 of these Regulations. (5) Plant FOOD for which further washing, cooking, or other processing is not required for FOOD safety, and from which rinds, peels, husks, or shells, if naturally present are removed.