(a) Except as specified under Chapter 3,
Section
41(b) and
(c), raw animal foods, such as eggs, fish,
meat, poultry and foods containing these raw animal foods, shall be cooked to
heat all parts of the food to a temperature and for a time that complies with
one of the following methods based on the food that is being cooked:
(i) 145
oF
(63
oC) or above for 15 seconds for:
(A) Raw eggs that are broken and prepared in
response to a consumer's order and for immediate service; and
(B) Except as specified under Chapter 3,
Section
41(a)(ii) and (iii)
and (b), fish and meat including game animals
commercially raised for food as specified under Chapter 3, Section
4(a) and
(b), and game animals under a voluntary
inspection program as specified under Chapter 3, Section
4(c);
(ii) 155
oF
(68ºC) for 15 seconds or the temperature specified in the following chart
that corresponds to the holding time for ratites, mechanically tenderized, and
injected meats; the following if they are comminuted: fish, meat, game animals
commercially raised for food as specified under Chapter 3, Section
4(a) and
(b); game animals under a voluntary
inspection program as specified under Chapter 3, Section
4(c); and raw eggs that are
not prepared as specified under Chapter 3, Section
41(a)(i)(A):
(iii)
|
Minimum
|
|
Temperature
oF
(oC)
|
Time
|
|
145 (63)
|
3 minutes
|
|
150 (66)
|
1 minute
|
|
158 (70)
|
1 second (instantaneous)
|
(iv)
165
oF (74
oC) or above for
15 seconds for poultry, wild game animals as specified under Chapter 3, Section
4(b) and
(c), stuffed fish, stuffed meat, stuffed
pasta, stuffed poultry, stuffed ratites or stuffing containing fish, meat,
poultry or ratites.
(b)
Whole meat roasts, including beef, corned beef, lamb, pork, and cured pork
roasts such as ham, shall be cooked:
(i) In
an oven that is preheated to the temperature specified for the roast's weight
in the following chart and that is held at that temperature:
|
Oven Type
|
Oven Temperature Based on Roast Weight
|
|
Less than 10 lbs (4.5 kg)
|
10 lbs (4.5 kg)
|
|
Still Dry
|
350ºF (177ºC) or more
|
250ºF (121ºC) or more
|
|
Convection
|
325ºF (163ºC) or more
|
250ºF (121ºC) or more
|
|
High Humidity1
|
250ºF (121ºC) or more
|
250ºF (121ºC) or more
|
|
1Relative humidity greater
than 90% for at least 1 hour as measured in the cooking chamber or exit of the
oven; or in a moisture-impermeable bag that provides 100% humidity
|
(ii)
As specified in the following chart, to heat all parts of the food to a
temperature and for the holding time that corresponds to that temperature:
|
Temperature
ºF (ºC)
|
Time1 in Minutes
|
Temperature
ºF (ºC)
|
Time1 in Seconds
|
|
130 (54.4)
|
112
|
146 (63.3)
|
169
|
|
131 (55.0)
|
89
|
147 (63.9)
|
134
|
|
132 (55.6)
|
71
|
148 (64.4)
|
107
|
|
133 (56.1)
|
56
|
149 (65.0)
|
85
|
|
134 (56.7)
|
45
|
150 (65.6)
|
67
|
|
135 (57.2)
|
36
|
151 (66.1)
|
54
|
|
136 (57.8)
|
28
|
152 (66.7)
|
43
|
|
137 (58.4)
|
23
|
153 (67.2)
|
34
|
|
138 (58.9)
|
18
|
154 (67.8)
|
27
|
|
139 (59.5)
|
15
|
155 (68.3)
|
22
|
|
140 (60.0)
|
12
|
156 (68.9)
|
17
|
|
141 (60.6)
|
9
|
157 (69.4)
|
14
|
|
142 (61.1)
|
8
|
158 (70.0)
|
0
|
|
143 (61.7)
|
6
|
159 (70.6)
|
0
|
|
144 (62.2)
|
5
|
160 (71.1)
|
0
|
|
145 (62.8)
|
4
|
|
|
|
1Holding
time may include postoven heat rise.
|
(c) An undercooked whole-muscle, intact beef
steak may be served or offered for sale in a ready-to-eat form if:
(i) The establishment serves a population
that is not a highly susceptible population;
(ii) The steak is labeled to indicate that it
meets the definition of "whole-muscle, intact beef" as specified under Chapter
3, Section
1(e); and
(iii) The steak is cooked on both the top and
bottom to a surface temperature of 145ºF (63ºC) or above and a cooked
color change is achieved on all external surfaces.
(d) A raw animal food such as raw egg, raw
fish, raw-marinated fish, raw molluscan shellfish, or steak tartare; or a
partially cooked food such as lightly cooked fish, soft cooked eggs, or rare
meat other than whole-muscle, intact beef steaks as specified in Chapter 3,
Section
41(c), may be served or
offered for sale in a ready-to-eat form if:
(i) The food establishment serves a
population that is not a highly susceptible population;
(ii) The food, if served or offered for
service by consumer selection from a children's menu, shall not offer raw or
undercooked comminuted meat; and
(iii) The food is prepared in response to a
consumer's order and for immediate service; or
(iv) The regulatory authority grants a
variance from Chapter 3, Section
41(a) or
(b), as specified in Chapter 1, Section
5(a), based on a HACCP plan
that:
(A) Is submitted by the license holder
and approved a specified under Chapter 1, Section
6;
(B) Documents scientific data or other
information showing that a lesser time and temperature regimen results in a
safe food; and
(C) Verifies that
equipment and procedures for food preparation and training of food employees at
the establishment meet the conditions of the variance.
