Minn. R. agency 144, ch. 4626, DESTROYING ORGANISMS, pt. 4626.0340

Current through Register Vol. 49, No. 20, November 12, 2024

Part 4626.0340 - COOKING RAW ANIMAL FOODS.* 3-401.11

A. Except as specified in items B to D, raw animal foods, such as eggs, fish, meat, poultry, and foods containing these raw animal foods, 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) 145 degrees F (63 degrees C) or above for 15 seconds for:_P1

(a) raw eggs that are broken and prepared in response to a consumers order and for immediate service;_P1 and

(b) except as specified in subitems (2) and (3) and items B and C, fish and meat including game animals commercially raised for food as specified in part 4626.0160, item A, and game animals under a voluntary inspection program as specified in part 4626.0160, item A;_P1

(2) 155 degrees F (68 degrees C) or above 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, and game animals commercially raised for food as specified in part 4626.0160, item A, and game animals under a voluntary inspection program as specified in part 4626.0160, item A; and raw eggs that are not prepared as specified in subitem (1), unit (a):_P1

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

(3) 165 degrees F (74 degrees C) or above for 15 seconds for poultry; baluts, wild animals as specified in part 4626.0160, item C; stuffed fish; stuffed meat; stuffed pasta; stuffed poultry; stuffed ratites; or stuffing containing fish, meat, poultry, or ratites._P1

B. Whole meat roasts including beef, corned beef, lamb, pork, and cured pork roasts such as ham must be cooked:

(1) in an oven that is preheated to the temperature specified for the roasts weight in the following chart and that is held at that temperature:_P2

Oven Type	Oven Temperature Based on Roast Weight
Less than 10 lbs (4.5 kg)	10 lbs (4.5 kg) or more
Still dry	350°F (177°C) or more	250°F (121°C) or more
Convection	325°F (163°C) or more	250°F (121°C) or more
High humidity¹	250°F (121°C)	250°F (121°C) or less

¹ Relative humidity greater than 90 percent 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 percent humidity.

; and

(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;_P1

Temperature °F(°C)	Time in Minutes*
130 (54.4)	112
131 (55.0)	89
133 (56.1)	56
135 (57.2)	36
136 (57.8)	28
138 (58.9)	18
140 (60.0)	12
142(61.1)	8
144 (62.2)	5
145 (62.8)	4

Temperature °F(°C)	Time in Seconds*
147 (63.9)	134 seconds
149 (65.0)	85 seconds
151 (66.1)	54 seconds
153 (67.2)	34 seconds
155 (68.3)	22 seconds
157(69.4)	14 seconds
158 (70.0)	0 seconds

*Holding time may include postoven heat rise.

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 is "whole-muscle, intact beef as specified in part 4626.0130, item E; and

(3) the steak is cooked on both the top and bottom to a surface temperature of 145 degrees F (63 degrees C) 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 item C, 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 childrens menu, does not contain comminuted meat;_P2 and

(3) the consumer is informed as specified in part 4626.0442 that to ensure its safety, the food should be cooked as specified in item A or B; or

(4) the regulatory authority grants a variance from item A or B as specified in part 4626.1690 based on a HACCP plan that:

(a) is submitted by the licensee and approved as specified in part 4626.1700;

(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 food establishment meet the conditions of the variance.

Minn. R. agency 144, ch. 4626, DESTROYING ORGANISMS, pt. 4626.0340

23 SR 519

43 SR 295

Statutory Authority: MS s 31.101; 31.11; 144.05; 144.08; 144.12; 157.011