010-3 Wyo. Code R. § 3-41

Current through April 27, 2019

Section 3-41 - Raw Animal Foods, Heating Times and Temperatures

(a) Except as specified under Chapter 3, Section 41(b) and (c), 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:

(i) 145^oF (63^oC) or above for 15 seconds for:
- (A) Raw eggs that are broken and prepared in response to a consumer's order and for immediate service; and
- (B) Except as specified under Chapter 3, Section 41(a)(ii) and (iii) and (b), fish and meat including game animals commercially raised for food as specified under Chapter 3, Section 4(a) and (b), and game animals under a voluntary inspection program as specified under Chapter 3, Section 4(c);

(ii) 155^oF (68ºC) for 15 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 Chapter 3, Section 4(a) and (b); game animals under a voluntary inspection program as specified under Chapter 3, Section 4(c); and raw eggs that are not prepared as specified under Chapter 3, Section 41(a)(i)(A):

(iii)

Minimum

Temperature ^oF (^oC)

Time

145 (63)

3 minutes

150 (66)

1 minute

158 (70)

1 second (instantaneous)

(iv) 165^oF (74^oC) or above for 15 seconds for poultry, wild game animals as specified under Chapter 3, Section 4(b) and (c), stuffed fish, stuffed meat, stuffed pasta, stuffed poultry, stuffed ratites or stuffing containing fish, meat, poultry or ratites.

(b) Whole meat roasts, including beef, corned beef, lamb, pork, and cured pork roasts such as ham, shall be cooked:

(i) 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 (4.5 kg)	10 lbs (4.5 kg)
Still Dry	350ºF (177ºC) or more	250ºF (121ºC) or more
Convection	325ºF (163ºC) or more	250ºF (121ºC) or more
High Humidity¹	250ºF (121ºC) or more	250ºF (121ºC) or more
¹Relative 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

(ii) 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 ºF (ºC)	Time¹ in Minutes	Temperature ºF (ºC)	Time¹ in Seconds
130 (54.4)	112	146 (63.3)	169
131 (55.0)	89	147 (63.9)	134
132 (55.6)	71	148 (64.4)	107
133 (56.1)	56	149 (65.0)	85
134 (56.7)	45	150 (65.6)	67
135 (57.2)	36	151 (66.1)	54
136 (57.8)	28	152 (66.7)	43
137 (58.4)	23	153 (67.2)	34
138 (58.9)	18	154 (67.8)	27
139 (59.5)	15	155 (68.3)	22
140 (60.0)	12	156 (68.9)	17
141 (60.6)	9	157 (69.4)	14
142 (61.1)	8	158 (70.0)	0
143 (61.7)	6	159 (70.6)	0
144 (62.2)	5	160 (71.1)	0
145 (62.8)	4
¹ Holding time may include postoven heat rise.

(c) An undercooked whole-muscle, intact beef steak may be served or offered for sale in a ready-to-eat form if:

(i) The establishment serves a population that is not a highly susceptible population;

(ii) The steak is labeled to indicate that it meets the definition of "whole-muscle, intact beef" as specified under Chapter 3, Section 1(e); and

(iii) The steak is cooked on both the top and bottom to a surface temperature of 145ºF (63ºC) 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 Chapter 3, Section 41(c), may be served or offered for sale in a ready-to-eat form if:

(i) The food establishment serves a population that is not a highly susceptible population;

(ii) The food, if served or offered for service by consumer selection from a children's menu, shall not offer raw or undercooked comminuted meat; and

(iii) The food is prepared in response to a consumer's order and for immediate service; or

(iv) The regulatory authority grants a variance from Chapter 3, Section 41(a) or (b), as specified in Chapter 1, Section 5(a), based on a HACCP plan that:
- (A) Is submitted by the license holder and approved a specified under Chapter 1, Section 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 conditions of the variance.

010-3 Wyo. Code R. § 3-41

Minimum
Temperature ^oF (^oC)	Time
145 (63)	3 minutes
150 (66)	1 minute
158 (70)	1 second (instantaneous)