<html> <head> <title>Rule 44:02:07:28 Cooking potentially hazardous food.</title> <META NAME="Keywords" Content="Administrative Rules 44:02:07:28"> <META NAME="Description" Content="Administrative Rules 44:02:07:28 Cooking potentially hazardous food."> <meta name=Generator content="Microsoft Office HTML Filter 2.0"> <meta http-equiv=Content-Type content="text/html; charset=windows-1252"> <meta name=Originator content="Microsoft Word 10"> <style> <!-- --> </style> </head> <body lang=EN-US> <div> <p>&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp; <b>44:02:07:28.&nbsp;&nbsp;Cooking potentially hazardous food.</b> Raw animal foods such as eggs, fish, poultry, meat, and foods containing these raw animal foods, must be cooked to heat all parts of the food to the following minimum requirements for temperature and time:</p> <p>&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp; (1)&nbsp;&nbsp;A temperature of 63°C (145°F) or above for 15 seconds as shown in the following chart for eggs in the shell that are broken and prepared for immediate service in response to a consumer's order and for fish, seafood, beef, veal, lamb, and mutton:</p> <h1>Minimum Cooking Temperatures and Times</h1> <table border=1 cellspacing=0 cellpadding=0> <tr> <td width=198 valign=top> <p><b>Temperatures</b></p> </td> <td width=156 valign=top> <p><b>Time</b></p> </td> <td width=276 valign=top> <p><b>Food</b></p> </td> </tr> <tr> <td width=198 valign=top> <p>63°C (145°F)</p> </td> <td width=156 valign=top> <p>15 seconds</p> </td> <td width=276 valign=top> <p>Shell eggs for individual order,</p> <p>immediate service; Fish, seafood, beef,</p> <p>veal, lamb, mutton and buffalo</p> </td> </tr> <tr> <td width=198 valign=top> <p>68°C (155°F)</p> <p>66°C (150°F)</p> <p>63°C (145°F)</p> </td> <td width=156 valign=top> <p>15 seconds, or</p> <p>1 minute, or</p> <p>3 minutes</p> </td> <td width=276 valign=top> <p>Pork, game animals, ground or chopped</p> <p>meat and fish, injected meats, eggs</p> <p>in multiserving batches</p> </td> </tr> </table> <p>&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp; (2)&nbsp;&nbsp;A temperature of 68°C (155°F) for 15 seconds or the temperature specified in the previous chart that corresponds to the cooking time for pork and exotic species of game animals, comminuted fish and meats, injected meats, and eggs that are not prepared for immediate service to a consumer;</p> <p>&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp; (3)&nbsp;&nbsp;At a temperature of 74°C (165°F) or above for 15 seconds for poultry, stuffed fish, stuffed meat, stuffed pasta, stuffed poultry, or stuffing containing fish, meat, or poultry;</p> <p>&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp; (4)&nbsp;&nbsp;As specified for roasts of beef and corned beef cooked:</p> <p>&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp; (a)&nbsp;&nbsp;In an oven that is preheated to the temperature specified for their weight in the following chart and that is held at or above that temperature; and</p> <h1>Oven Parameters Required for Destruction of Pathogens</h1> <p align=center><b>on the Surface of Roasts of Beef and Corned Beef</b></p> <table border=1 cellspacing=0 cellpadding=0> <tr> <td width=96 valign=top> <p><b>Oven Type</b></p> </td> <td width=534 colspan=2 valign=top> <h3><b>Oven Temperature</b></h3> </td> </tr> <tr> <td width=96 valign=top> <p>&nbsp;</p> </td> <td width=534 colspan=2 valign=top> <h3><b>Roast Weight</b></h3> </td> </tr> <tr> <td width=96 valign=top> <p>&nbsp;</p> </td> <td width=264 valign=top> <p><b>Less than or equal to 4.5 kg(10 lbs)</b></p> </td> <td width=270 valign=top> <p><b>Greater than 4.5 kg (10 lbs)</b></p> </td> </tr> <tr> <td width=96 valign=top> <p>Still Dry</p> </td> <td width=264 valign=top> <p>177°C (350°F)</p> </td> <td width=270 valign=top> <p>121°C (250°F)</p> </td> </tr> <tr> <td width=96 valign=top> <p>Convection</p> </td> <td width=264 valign=top> <p>163°C (325°F)</p> </td> <td width=270 valign=top> <p>163°C (325°F)</p> </td> </tr> <tr> <td width=96 valign=top> <p>High</p> <p>Humidity*</p> </td> <td width=264 valign=top> <p>Less than 121° C (250°F)</p> </td> <td width=270 valign=top> <p>Less than 121°C (250°F)</p> </td> </tr> <tr> <td width=630 colspan=3 valign=top> <p>*Relative humidity greater than 90% for at least one hour as measured in the cooking chamber or exit the oven; or in a moisture-impermeable bag that provides 100% humidity.</p> </td> </tr> </table> <p>&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp; (b)&nbsp;&nbsp;To a food temperature as specified in the following chart and held for the corresponding amount of time specified in the following chart for that temperature:</p> <h3><b>Minimum Holding Times Required at Specified Temperatures</b></h3> <p align=center><b>for Cooking All Parts of Roasts of Beef and Corned Beef</b></p> <table border=1 cellspacing=0 cellpadding=0> <tr> <td width=630 colspan=6 valign=top> <h2>&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp; RARE&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp; MEDIUM RARE</h2> </td> </tr> <tr> <td width=216 colspan=2 valign=top> <h3 align=left><b>Temperature&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp; Time*</b></h3> <p><b>&nbsp;&nbsp;&nbsp; </b><b>°</b><b>C (</b><b>°</b><b>F)</b></p> </td> <td width=217 colspan=2 valign=top> <h3 align=left><b>Temperature&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp; Time*</b></h3> <p><b>&nbsp;&nbsp;&nbsp; </b><b>°</b><b>C (</b><b>°</b><b>F)</b></p> </td> <td width=197 colspan=2 valign=top> <h3 align=left><b>Temperature&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp; Time*</b></h3> <p><b>&nbsp;&nbsp;&nbsp; </b><b>°</b><b>C (</b><b>°</b><b>F)</b></p> </td> </tr> <tr> <td width=96 valign=top> <p align=center>54 (130)</p> </td> <td width=120 valign=top> <p align=center>121 minutes</p> </td> <td width=102 valign=top> <p align=center>58 (136)</p> </td> <td width=115 valign=top> <p align=center>32 minutes</p> </td> <td width=101 valign=top> <p align=center>61 (142)</p> </td> <td width=96 valign=top> <p align=center>8 minutes</p> </td> </tr> <tr> <td width=96 valign=top> <p align=center>56 (132)</p> </td> <td width=120 valign=top> <p align=center>&nbsp;77 minutes</p> </td> <td width=102 valign=top> <p align=center>59 (138)</p> </td> <td width=115 valign=top> <p align=center>19 minutes</p> </td> <td width=101 valign=top> <p align=center>62 (144)</p> </td> <td width=96 valign=top> <p align=center>5 minutes</p> </td> </tr> <tr> <td width=96 valign=top> <p align=center>57 (134)</p> </td> <td width=120 valign=top> <p align=center>&nbsp;47 minutes</p> </td> <td width=102 valign=top> <p align=center>60 (140)</p> </td> <td width=115 valign=top> <p align=center>12 minutes</p> </td> <td width=101 valign=top> <p align=center>63 (145)</p> </td> <td width=96 valign=top> <p align=center>3 minutes</p> </td> </tr> <tr> <td width=630 colspan=6 valign=top> <p align=center>*Holding time may include postoven heat rise.</p> </td> </tr> </table> <p>&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp; Except for food establishments serving a highly susceptible population, this section does not apply to raw or partially cooked foods, if the food is a raw animal food, such as raw marinated fish, raw molluscan shellfish, or steak tartare or a partially cooked food, such as lightly cooked fish, rare meat, and soft-cooked eggs, that is served or offered for sale in a ready-to-eat form and the consumer is informed that to ensure their safety the food should be cooked as required.</p> <p>&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp; <b>Source:</b> 23 SDR 195, effective May 26, 1997.</p> <p>&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp; <b>General Authority:</b> SDCL <A HREF="/statutes/DisplayStatute.aspx?Type=Statute&Statute=34-1-17">34-1-17</A>, <A HREF="/statutes/DisplayStatute.aspx?Type=Statute&Statute=34-18-22">34-18-22.</A></p> <p>&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp; <b>Law Implemented:</b> SDCL <A HREF="/statutes/DisplayStatute.aspx?Type=Statute&Statute=34-18-22">34-18-22</A>, <A HREF="/statutes/DisplayStatute.aspx?Type=Statute&Statute=34-18-25">34-18-25.</A></p> </div> </body> </html>