44:02:07:28. Cooking potentially hazardous food. 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:
(1) 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:
Minimum Cooking Temperatures and Times
|
Temperatures |
Time |
Food |
|
63°C (145°F) |
15 seconds |
Shell eggs for individual order, immediate service; Fish, seafood, beef, veal, lamb, mutton and buffalo |
|
68°C (155°F) 66°C (150°F) 63°C (145°F) |
15 seconds, or 1 minute, or 3 minutes |
Pork, game animals, ground or chopped meat and fish, injected meats, eggs in multiserving batches |
(2) 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;
(3) 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;
(4) As specified for roasts of beef and corned beef cooked:
(a) 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
Oven Parameters Required for Destruction of Pathogens
on the Surface of Roasts of Beef and Corned Beef
|
Oven Type |
Oven Temperature |
|
|
|
Roast Weight |
|
|
|
Less than or equal to 4.5 kg(10 lbs) |
Greater than 4.5 kg (10 lbs) |
|
Still Dry |
177°C (350°F) |
121°C (250°F) |
|
Convection |
163°C (325°F) |
163°C (325°F) |
|
High Humidity* |
Less than 121° C (250°F) |
Less than 121°C (250°F) |
|
*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. |
||
(b) 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:
Minimum Holding Times Required at Specified Temperatures
for Cooking All Parts of Roasts of Beef and Corned Beef
RARE MEDIUM RARE |
|||||
Temperature Time*°C (°F) |
Temperature Time*°C (°F) |
Temperature Time*°C (°F) |
|||
|
54 (130) |
121 minutes |
58 (136) |
32 minutes |
61 (142) |
8 minutes |
|
56 (132) |
77 minutes |
59 (138) |
19 minutes |
62 (144) |
5 minutes |
|
57 (134) |
47 minutes |
60 (140) |
12 minutes |
63 (145) |
3 minutes |
|
*Holding time may include postoven heat rise. |
|||||
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.
Source: 23 SDR 195, effective May 26, 1997.
