Except as specified in items B and C, raw animal foods, including eggs, fish, poultry, meat, 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:
63 degrees C (145 degrees F) or above for 15 seconds for:
raw shell eggs that are broken and prepared in response to a consumer's order and for immediate service; and
68 degrees C (155 degrees F) or above for 15 seconds or the temperature specified in the following chart that corresponds to the holding time for pork; ratites; injected meats; the following if they are comminuted: fish, meat, and game animals commercially raised for food as specified in part 4626.0160; and raw eggs that are not prepared as specified in subitem (1), unit (a):
|63 (145)||3 minutes|
|66 (150)||1 minute|
Whole beef roasts and corned beef roasts shall be cooked:
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 to 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|
|High humidity1||121°C (250°F) or less||121°C (250°F) or less|
1Relative humidity greater than 90 percent for at least one hour as measured in the cooking chamber or exit of the oven; or in a moisture-impermeable bag that provides 100 percent humidity.
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:
1Holding time may include postoven heat rise.
Items A and B do not apply if:
the food is a raw animal food, including raw egg, raw fish, raw-marinated fish, raw molluscan shellfish, steak tartare, or a partially cooked food including lightly cooked fish, rare meat, and soft cooked eggs that is served or offered for sale in a ready-to-eat form, when the food is prepared in that fashion at the request of the consumer; or
the regulatory authority grants a variance from item A or B as specified in part 4626.1695, based on a HACCP plan that:
documents scientific data or other information showing that a lesser time and temperature regimen results in a safe food; and
verifies that equipment and procedures for food preparation and training of food employees at the food establishment meet the conditions of the variance.
October 11, 2007
Copyright © 2007 by the Revisor of Statutes, State of Minnesota. All rights reserved.