C.M.R. 01, 001, ch. 346, § 001-346-3, subsec. 001-346-3-17

Current through 2024-51, December 18, 2024

Subsection 001-346-3-17 - Raw Animal Foods, Heating Times and Temperatures

A. Except as specified in Section 3, Subsection 17(B), and (C), raw animal foods must be cooked to heat all parts of the food to a temperature and for a time that complies with one of the following methods depending on the food that is being cooked:

1. 145 degrees F or above for 15 seconds:

a. Except as specified under Section 3, Subsection 17(A), (2), and (B), meat including pork and game animals commercially raised for food as specified under Section 3, Subsection 2(B) and (C), and game animals under a voluntary inspection program as specified under Section 3, Subsection 2(C);

2. 155 degrees F for 15 seconds or the temperature specified in the following chart that corresponds to the holding time for ratites, injected meats, comminuted meat, meat, game animals commercially raised for food as specified under Section 3, Subsection 2(A), and (B), game animals under a voluntary inspection program as specified under Section3, Subsection 2(C);

Minimum
Temperature °C (°F)	Time
63 (145)	3 minutes
66 (150)	1 minute
70 (158)	< 1 second (instantaneous)

; or

3. 165 degrees F or above for 15 seconds for poultry, wild game animals as specified under Section 3, Subsection 2(B), and (C), stuffed meat, stuffed poultry, stuffed ratites.

B. Whole beef roasts, corned beef roasts, pork roasts, and cured pork roasts such as ham, must 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:

Oven Type	Oven Temperature Based On Roast Weight
Less than 10 pounds	10 pounds
Still Dry	350 degrees F or more	250 degrees F or more
Convention	325 degrees F or more	250 degrees F or more
High Humidity *	250 degrees F or more	250 degrees F or more

* = 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.

2. As specified in the following chart to heat all parts of a food to a temperature and for the holding time that corresponds to that temperature:

Temperature Degrees F	Time * Minutes	Temperature Degrees F	Time * Minutes	Temperature Degrees F	Time * Minutes
130	121	136	32	142	8
132	77	138	19	144	5
134	47	140	12	145	3

* Holding time may include post oven heat rise.

C. An undercooked whole muscle, intact beef steak may be served or offered for sale in a ready to eat form if:

1. The establishment serves a population that is not a highly susceptible population;

2. The steak is labeled to indicate that is meets the definition of whole muscle, intact beef as specified under Section 3, Subsection 1; and

3. The steak is cooked on both top and bottom to a surface temperature of 145 degrees F or above and a cooked color change is achieved on all external surfaces.

D. A raw animal food such as steak tartare; or a partially cooked food such as rare meat other than whole muscle, intact beef steaks as specified in Section 3, Subsection 17(C), 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; and

2. The food is prepared in response to a consumer's order and for immediate service; or

3. The Department grants a variance from Section 3, Subsection 17(A), or (B), as specified in Section 1, Subsection 5(A), based on a HACCP plan that:

a. Is submitted by the license holder and approved as specified under section 1, Subsection 6;

b. Documents scientific data or other information showing that a lesser time and temperature regimen results in a safe food; and

c. Verifies that equipment and procedures for food preparation and training of food employees at the establishment meet the condition of the variance.

C.M.R. 01, 001, ch. 346, § 001-346-3, subsec. 001-346-3-17