Oven Type Less than 4.5 kg (10 lbs) 4.5 kg (10 lbs) or More Still Dry 177°C (350°F) or more 121°C (250°F) or more Convection 163°C (325°F) or more 121°C (250°F) or more
1
High Humidity 121°C (250°F) or less 121°C (250°F) or less Minimum Temperature °C (°F) Minimum Time 63 (145) 3 minutes 66 (150) 1 minute 70 (158) < 1 second (instantaneous) ;or
(3) 74oC (165oF) or above for 15 seconds for POULTRY,
BALUTS, wild GAME ANIMALS as specified under Subparagraphs 3-201.17(A)(3) and (4), stuffed FISH, stuffed MEAT, stuffed pasta, stuffed POULTRY, stuffed RATITES, or stuffing containing FISH, MEAT, POULTRY, or RATITES. P
(B) Whole MEAT roasts including beef, corned beef, lamb, pork, and cured pork roasts such as ham shall be cooked:
(1) 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: Pf
Oven Temperature Based on Roast Weight
1
Relative 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.
; and
(2) 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: P
Temperature °C (°F) Time1 in Minutes 54.4 (130) 112 55.0 (131) 89 56.1 (133) 56 57.2 (135) 36 57.8 (136) 28 58.9 (138) 18 60.0 (140) 12 61.1 (142) 8 62.2 (144) 5 62.8 (145) 4 Temperature °C (°F) Time1 in Seconds 63.9 (147) 134 65.0 (149) 85 66.1 (151) 54 67.2 (153) 34 68.3 (155) 22 69.4 (157) 14 70.0 (158) 0
1Holding time may include postoven heat rise.
(C) A raw or undercooked WHOLE-MUSCLE, INTACT BEEF steak may be served or offered for sale in a READY-TO-EAT form if:
(1) The FOOD ESTABLISHMENT serves a population that is not a HIGHLY SUSCEPTIBLE POPULATION,
(2) The steak is labeled to indicate that it meets the definition of "WHOLE-MUSCLE, INTACT BEEF" as specified under
¶ 3-201.11(E), and
GUIDE 3-B Instructions for Marking the Food Establishment Inspection Report – page 13
Internal Cooking Temperature Specifications for Raw Animal Foods
Internal Cooking Raw Animal Foods Temperature
145°F for 15 seconds
Raw eggs cooked for immediate service Fish, except as listed below
Meat, except as listed in the next 2 rows Commercially raised game animals, rabbits
155°F for 15 seconds:
Ratites (Ostrich, Rhea and Emu) Injected meats
Mechanically tenderized meats Raw eggs not for immediate service
Comminuted meat, fish, or commercially raised game animals
165°F for 15 seconds:
W ild game animals Poultry
Stuffed fish, meat, pork, pasta, ratites & poultry Stuffing containing fish, meat, ratites & poultry * Whole Meat Roasts: Refer to cooking charts in the Food Code ¶ 3-401.11(B)
Applicable Code Sections:
3-401.11 Raw Animal Foods-Cooking (P, Pf) 3-401.12 Microwave Cooking (C)
3-401.14 Non-Continuous Cooking of Raw Animal Foods (P, Pf)
19. Proper reheating procedures for hot holding
NOTE: The reheating temperatures of foods must be taken to determine compliance or
noncompliance. Do not rely solely upon discussions with managers or cooks to determine compliance or noncompliance. Temperatures IN and OUT of compliance should be recorded in the “Temperature Observations” section of the inspection report. If there is insufficient space for the number of temperatures taken, additional temperatures should be documented in the “Observations and Corrective Actions” section of the inspection report.
IN/OUT This item should be marked IN or OUT of compliance based on actual temperature
measurements of foods upon completion of the reheating process and prior to being placed in hot holding using a calibrated food temperature measuring device. This item should be marked OUT of compliance if the items checked are not reheated to the required temperatures or within 2 hours prior to hot holding.
N.A. This item may be marked N.A. when foods are not held over for a second service and/or reheating for hot holding is not performed in the establishment.
N.O. This item may be marked N.O. such as when foods are held over for a second service, but no foods are reheated during the time of inspection.
Applicable Code Sections:
Chart 4-A
Summary Chart for Minimum Cooking Food Temperatures and Holding Times Required by Chapter 3
Food Minimum Temperature
Minimum Holding Time at the Specified
Temperature Raw Eggs prepared for
immediate service
Commercially Raised Game Animals and Exotic Species of Game Animals
Fish, Pork, and Meat Not Otherwise Specified in this Chart or in ¶ 3-401.11(B)
63oC (145oF) 15 seconds
Raw Eggs not prepared for
immediate service 70oC (158oF) < 1 second
Comminuted Commercially 68oC (155oF) 15 seconds Raised Game Animals and 66oC (150oF) 1 minute Exotic Species of Game
Animals
Comminuted Fish and Meats Injected Meats
Mechanically Tenderized Meats
63oC (145oF) 3 minutes
Poultry Baluts
Stuffed Fish; Stuffed Meat; Stuffed Pasta;
Stuffed Poultry; Stuffed Ratites Stuffing Containing Fish,
Meat, Poultry, or Ratites Wild Game Animals
74oC (165oF) 15 seconds
Food Cooked in A Microwave Oven
and hold for 2 minutes 74oC (165oF) after removing from
Chart 4-B
Summary Chart for Minimum Food Temperatures and Holding Times Required by Chapter 3 for Reheating Foods for Hot Holding
Food
Minimum Temperature
Minimum Holding Time at the Specified
Temperature Maximum Time to Reach Minimum Temperature ¶ 3-403.11(A) and (D)
Food that is cooked,
cooled, and reheated 74°C (165°F) 15 seconds 2 hours ¶ 3-403.11(B) and (D)
Food that is reheated in
a microwave oven 74°C (165°F)
and hold for 2 minutes
after reheating 2 hours ¶ 3-403.11(C) and (D)
Food that is taken from a commercially processed, hermetically sealed container or intact package
57°C (135°F) No time specified 2 hours
Roasts: Option A ¶ 3-403.11(E) Unsliced portions of meat roasts cooked as specified under ¶ 3-401.11(B) Same oven parameters and minimum time and temperature conditions as specified under ¶ 3-401.11(B) Same oven parameters and minimum time and temperature conditions as specified under ¶ 3-401.11(B) Not applicable Roasts: Option B ¶ 3-403.11(E) Unsliced portions of meat roasts cooked as specified under ¶ 3-401.11(B)
