Regulation .10 Food Preparation — Cooking.
Regulation .10 Food Preparation — Cooking.LinkCopy Citation
A.
Except as provided in §§B—D of this regulation, the person-in-charge shall ensure that potentially hazardous food is cooked to the minimum internal temperature and for the specified holding time as follows:
(1)
Chart 1. Summary of Minimum Cooking and Reheating Food Temperatures and Holding Times.
(2)
A minimum internal temperature of 145°F for 15 seconds for:
(a)
Shell eggs prepared for immediate service;
(b)
Fish;
(c)
Meat; and
(d)
All other potentially hazardous food not specified in §A(3)—(7) of this regulation;
(3)
A minimum internal temperature of 155°F for 15 seconds or as specified in §A(1) of this regulation for:
(a)
Shell eggs not prepared for immediate service;
(b)
Ratites;
(c)
Comminuted fish and meats;
(d)
Game animals commercially raised for food; and
(e)
Injected meats;
(4)
A minimum internal temperature of 130°F for 112 minutes or as specified in §A(1) of this chapter for:
(a)
Whole or corned beef; and
(b)
Pork and cured pork roasts;
(5)
A minimum internal temperature of 165°F for 15 seconds for:
(a)
Poultry;
(b)
Stuffed meat, pasta, or poultry;
(c)
Exotic bird species;
(d)
Wild game animals; and
(e)
Stuffing containing fish, meat, or poultry;
(6)
A minimum internal temperature of 165°F and held for 2 minutes after removing from the oven for raw animal foods that are cooked in a microwave oven; and
(7)
A minimum internal temperature of 135°F for fruits and vegetables cooked for hot holding.
B.
The Department may approve cooking times and temperatures other than those specified in §A of this regulation, if the cooking times and temperatures are scientifically proven to the Department to be as effective in killing foodborne pathogens as those specified in §A of this regulation.
C.
The person-in-charge may serve a consumer:
(1)
Undercooked seared beefsteak when:
(a)
Only whole muscle, intact beefsteak, is prepared;
(b)
The meat is seared continuously on both top and bottom utilizing a heating environment that:
(i)
Imparts a temperature at the surface of the intact steak of at least 145°F for 15 seconds; and
(ii)
Achieves a cooked color change on all external surfaces; and
(c)
A HACCP plan specifically developed for undercooked seared beefsteak is submitted and approved by the approving authority; and
(2)
A food that is cooked, cooled, and then refrigerated in accordance with this chapter, such as roast beef for a sandwich, cold or warmed to any desired temperature for immediate consumption.
D.
A health care facility may not serve a raw or undercooked animal food.
E.
Repealed.
F.
The person-in-charge shall ensure that a consumer advisory is issued when an animal food, such as beef, eggs, fish, lamb, pork, poultry, or shellfish, is served raw or undercooked by:
(1)
Providing a written notification on:
(a)
A menu or brochure;
(b)
A deli case or menu board;
(c)
A label statement;
(d)
A table tent or placard; or
(e)
Another written means that is visible and legible to the consumer;
(2)
Identifying food items on the items set forth in §F(1) of this regulation with an asterisk to a footnote that states the item:
(a)
Is served raw;
(b)
Is served undercooked;
(c)
May be cooked to order upon specific consumer request; or
(d)
Contains raw or undercooked ingredients; and
(3)
Providing this written statement: “Consuming raw or undercooked animal foods may increase your risk of contracting a foodborne illness, especially if you have certain medical conditions.”