Section 114004.  


Latest version.
  • (a) Except as specified in subdivision (c), all ready-to-eat foods prepared at a food facility from raw or incompletely cooked food of animal origin shall be cooked to heat all parts of the food to a temperature and for a time that complies with the following methods based on the food that is cooked:

    (1) The following shall be heated to a minimum internal temperature of 145°F or above for 15 seconds:

    (A) Raw shell eggs that are broken and prepared in response to a consumer's order and for immediate service.

    (B) Fish.

    (C) Single pieces of meat, including beef, veal, lamb, pork, and game animals from approved sources.

    (2) The following foods shall be heated to a minimum internal temperature of 155°F for 15 seconds or the temperature specified in the following chart that corresponds to the holding time:

    (A) Ratites and injected meats.

    (B) Comminuted meat or any food containing comminuted meat.

    (C) Raw eggs and foods containing raw eggs that are not prepared as specified in paragraph (1).

    Minimum

    Temperature (°F)

    Time

    145

    3 minutes

    150

    1 minute

    158

    < 1second (instantaneous)

    (3) The following shall be heated to a minimum internal temperature of 165°F for 15 seconds:

    (A) Poultry.

    (B) Comminuted poultry.

    (C) Stuffed fish, stuffed meat, stuffed poultry, and stuffed ratites.

    (D) Stuffing containing fish, meat, poultry, or ratites.

    (E) Pasta and any other food stuffed with fish, meat, poultry, or ratites.

    (b) Whole beef roasts, corned beef roasts, pork roasts, and cured pork roasts, such as ham, shall be cooked as specified in both of the following:

    (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:

    Oven Type

    Oven Temperature Based on Roast Weight

    Less than 10 lbs

    10 lbs or more

    Still Dry

    350°F or more

    250°F or more

    Convection

    325°F or more

    250°F or more

    High Humidity*

    250°F or less

    250°F or less

    *Relative humidity greater than 90% for at least 1 hour measured in the cooking chamber or exit of the oven; or in a moisture-impermeable bag that provides 100% humidity.

    (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:

    Temperature (°F)

    Time* in Minutes

    Temperature (°F)

    Time* in Seconds

    130

    112

    147

    134

    131

    89

    149

    85

    133

    56

    151

    54

    135

    36

    153

    34

    136

    28

    155

    22

    138

    18

    157

    14

    140

    12

    158

    0

    142

    8

    144

    5

    145

    4

    * Holding time may include postoven heat rise.

    (c) The department may approve alternative time and temperature minimum heating requirements to thoroughly cook the foods identified in this section when the food facility or person demonstrates to the department that the alternative heating requirements provide an equivalent level of food safety.

(Amended by Stats. 2009, Ch. 571, Sec. 32. Effective October 11, 2009.)