Rule 40-7-1-.11 - Food: Destruction of Organisms of Public Health Concern(1)Raw Animal Foods.(a) Except as specified under (b) and in (c) and (d) of this section, 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: 1. 63°C (145°F) or above for fifteen (15) seconds for:P(i) Raw EGGS that are broken and prepared in response to a CONSUMER'S order and for immediate service,P and(ii) Except as specified under Subparagraphs (a)2 and (a)3 and (b), and in (c) of this section, FISH and INTACT MEAT including GAME ANIMALS commercially raised for FOOD as specified under Subparagraph 40-7-1-.09(7)(a)1 and GAME ANIMALS under a voluntary inspection program as specified under Subparagraph 40-7-1-.09(7)(a)2;P2. 68°C (155°F) for seventeen (17) 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 Subparagraph 40-7-1-.09(7)(a)1, and GAME ANIMALS under a voluntary inspection program as specified under Subparagraph 40-7-1-.09(7)(a)2; and raw EGGS that are not prepared as specified under Subparagraph (a)1(i) of this section:PMinimum Temperature °C (°F) | Minimum Time |
63 (145) | 3 minutes |
66 (150) | 1 minute |
70 (158) | < 1 second "instantaneous" |
3. 74°C (165°F) or above for < 1 second (instantaneous) for POULTRY, BALUTS, wild GAME ANIMALS as specified under Subparagraphs 40-7-1-.09(7)(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. 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:PTemperature °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 |
1.Holding time may include postoven heat rise.
2. 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:PfOven Temperature Based on Roast Weight
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 |
High Humidity1 | 121°C (250°F) or less | 121°C (250°F) or less |
1Relative humidity greater than 90% for at least one (1) hour as measured in the cooking chamber or exit of the oven; or in a moisture-impermeable bag that provides 100% humidity.
(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 40-7-1-.09(1)(e), and3.The steak is cooked on both the top and bottom to a surface temperature of 63°C (145°F) 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 (c) of this section, may be served or offered for sale upon CONSUMER request or selection in a READY-TO-EAT form if:1.The FOOD ESTABLISHMENT serves a population that is not a HIGHLY SUSCEPTIBLE POPULATION;2.The FOOD, if served or offered for service by CONSUMER selection from a children's menu, does not contain COMMINUTEDMEAT:Pf and3.The CONSUMER is informed as specified under 40-7-1-.13(5) that to ensure its safety, the FOOD should be cooked as specified under (a) or (b) of this section; or4.The DEPARTMENT grants a VARIANCE from (a) or (b) of this section as specified in 40-7-1-.38(3) based on a HACCP PLAN that:(i)Is submitted by the LICENSE HOLDER and APPROVED as specified under 40-7-1-.38(4), (ii)Documents scientific data or other information showing that a lesser time and temperature regimen results in a safe FOOD, and(iii)Verifies that EQUIPMENT and procedures for FOOD preparation and training of FOOD EMPLOYEES at the FOOD ESTABLISHMENT meet the conditions of the VARIANCE.(2)Microwave Cooking. Raw animal FOODS cooked in a microwave oven shall be: (a) Rotated or stirred throughout or midway during cooking to compensate for uneven distribution of heat;(b) Covered to retain surface moisture;(c) Heated to a temperature of at least 74°C (165°F) in all parts of the FOOD;P and(d) Allowed to stand covered for two (2) minutes after cooking to obtain temperature equilibrium.(3)Plant Food Cooking for Hot Holding. PLANT FOOD that are cooked for hot holding shall be cooked to a temperature of 57°C (135°F).Pf(4)Non-Continuous Cooking of Raw Animal Foods. Raw animal FOODS that are cooked using a NON-CONTINUOUS COOKING process shall be:(a) Subject to an initial heating process that is no longer than sixty (60) minutes in duration;P(b) Immediately after initial heating, cooled according to the time and temperature parameters specified for cooked TIME/TEMPERATURE CONTROL FOR SAFETY FOOD under 40-7-1-.12(4)(a);P(c) After cooling, held frozen or cold, as specified for TIME/TEMPERATURE CONTROL FOR SAFETY FOOD under 40-7-1-.12(6)(a)2;P(d) Prior to sale or service, cooked using a process that heats all parts of the FOOD to a temperature and for a time as specified under 40-7-1-.11(1)(a) - (c);P(e) Cooled according to the time and temperature parameters specified for cooked TIME/TEMPERATURE CONTROL FOR SAFETY FOOD under 40-7-1-.12(4)(a) if not either hot held as specified under 40-7-1-.12(6)(a), served immediately, or held using time as a public health control as specified under 40-7-1-.12(9) after complete cooking;P and(f) Prepared and stored according to written procedures that:1. Have obtained prior APPROVAL from the DEPARTMENT;Pf2. Are maintained in the FOOD ESTABLISHMENT and are available to the DEPARTMENT upon request;Pf3. Describe how the requirements specified under (a) - (e) of this Section are to be monitored and documented by the LICENSE HOLDER and the corrective actions to be taken if the requirements are not met;Pf4. Describe how the FOODS, after initial heating, but prior to complete cooking, are to be marked or otherwise identified as FOODS that must be cooked as specified under (d) of this section prior to being offered for sale or service;Pf and5. Describe how the FOODS, after initial heating but prior to cooking as specified under (d) of this section, are to be separated from READY-TO-EAT FOODS as specified under 40-7-1-.10(3)(a).Pf(5)Parasite Destruction.(a) Except as specified in (b) of this section, before service or sale in READY-TO-EAT form, raw, raw-marinated, partially cooked, or marinated-partially cooked FISH shall be: 1. Frozen and stored at a temperature of -20°C (-4°F) or below for a minimum of 168 hours (7 days) in a freezer;P2. Frozen at -35°C (-31°F) or below until solid and stored at -35°C (-31°F) or below for a minimum of 15 hours;P or3. Frozen at -35°C (-31°F) or below until solid and stored at -20°C (-4°F) or below for a minimum of 24 hours.P(b)Paragraph (a) of this section does not apply to:2.A scallop product consisting only of the shucked adductor muscle;3.Tuna of the species Thunnusalalunga, Thunnusalbacares (Yellowfin tuna), Thunnusatlanticus, Thunnusmaccoyii (Bluefin tuna, Southern), Thunnusobesus (Bigeye tuna), or Thunnusthynnus (Bluefin tuna, Northern); or4.Aquacultured FISH, such as salmon, that:(i)If raised in open water, are raised in net-pens, or(ii)Are raised in land-based operations such as ponds or tanks, and(iii)Are fed formulated feed, such as pellets, that contains no live parasites infective to the aquacultured FISH.5.FISH eggs that have been removed from the skein and rinsed. (6)Records, Creation and Retention.(a) Except as specified in 40-7-1-.11(5)(b) and (b) of this section, if raw, raw-marinated, partially cooked, or marinated-partially cooked FISH are served or sold in READY-TO-EAT form, the PERSON IN CHARGE shall record the freezing temperature and time to which the FISH are subjected and shall retain the records of the FOOD ESTABLISHMENT for ninety (90) calendar days beyond the time of service or sale of the FISH.Pf(b)If the FISH are frozen by a supplier, a written agreement or statement from the supplier stipulating that the FISH supplied are frozen to a temperature and for a time specified under 40-7-1-.11(5) may substitute for the records specified under (a) of this section.(c) If raw, raw-marinated, partially cooked, or marinated-partially cooked FISH are served or sold in READY-TO-EAT form, and the FISH are raised and fed as specified in Subparagraph 40-7-1-.11(5)(b)4, a written agreement or statement from the supplier or aquaculturist stipulating that the FISH were raised and fed as specified in Subparagraph 40-7-1-.11(5)(b)4 shall be obtained by the PERSON IN CHARGE and retained in the records of the FOOD ESTABLISHMENT for ninety (90) calendar days beyond the time of service or sale of the FISH.Pf(7)Preparation for Immediate Service. Cooked and refrigerated FOOD that is prepared for immediate service in response to an individual CONSUMER order, such as a roast beef sandwich au jus, may be served at any temperature.(8)Reheating for Hot Holding.(a) Except as specified under (b) and (c) and in (e) of this section, TIME/TEMPERATURE CONTROL FOR SAFETY FOOD that is cooked, cooled, and reheated for hot holding shall be reheated so that all parts of the FOOD reach a temperature of at least 74°C (165°F) for fifteen (15) seconds.P(b) Except as specified under (c) of this section, TIME/TEMPERATURE CONTROL FOR SAFETY FOOD reheated in a microwave oven for hot holding shall be reheated so that all parts of the FOOD reach a temperature of at least 74°C (165°F) and the FOOD is rotated or stirred, covered, and allowed to stand covered for two (2) minutes after reheating.P(c) READY-TO-EAT TIME/TEMPERATURE CONTROL FOR SAFETY FOOD that has been commercially processed and PACKAGED in a FOOD PROCESSING PLANT that is inspected by the REGULATORY AUTHORITY that has jurisdiction over the plant, shall be heated to a temperature of at least 57°C (135°F) when being reheated for hot holding.P(d) Reheating for hot holding as specified under (a) - (c) of this section shall be done rapidly and the time the FOOD is between 5°C (41°F) and the temperatures specified under (a) - (c) of this section may not exceed two (2) hours.P(e)Remaining unsliced portions of MEAT roasts that are cooked as specified under 40-7-1-.11(1)(b) may be reheated for hot holding using the oven parameters and minimum time and temperature conditions specified under 40-7-1-.11(1)(b).(9)Treating Juice. JUICE PACKAGED in a FOOD ESTABLISHMENT shall be: (a) Treated under a HACCP PLAN as specified in 40-7-1-.39(4) to attain a 5-log reduction, which is equal to a 99.999% reduction, of the most resistant microorganism of public health significance;P or(b) Labeled, if not treated to yield a 5-log reduction of the most resistant microorganism of public health significance:Pf1. As specified under 40-7-1-.13(3), Pf and2. As specified in 21 CFR 101.17(g) Food labeling, warning, notice, and safe handling statements, JUICES that have not been specifically processed to prevent, reduce, or eliminate the presence of pathogens with the following, "WARNING: This product has not been pasteurized and, therefore, may contain harmful bacteria that can cause serious illness in children, the elderly, and persons with weakened immune systems."PfGa. Comp. R. & Regs. R. 40-7-1-.11
O.C.G.A. §§ 26-2-1, et seq.
Original Rule entitled "Utensils and Equipment" adopted. F. and eff. June 30, 1965.Repealed: New Rule entitled "Molluscan Shellfish, Original Containers and Record Keeping" adopted. F. Apr. 30, 1996; eff. May 20, 1996.Repealed: New Rule entitled "Food: Destruction of Organisms of Public Health Concern" adopted. F. Sep. 11, 2015; eff. Oct. 1, 2015.Amended: F. Sep. 27, 2019; eff. Oct. 17, 2019.