Table 3.1 Minimum | |
Temperature Degrees F (degrees C) | Time |
145 (63) | 3 minutes |
150 (66) | 1 minute |
158 (70) | Less than 1 second (instantaneous) |
; or
Table 3.2 | |||
Temperature Degree F (C) | Time1 in Minutes | Temperature Degree F (C) | Time1 in Seconds |
130 (54.4) | 112 | 147 (63.9) | 134 |
131 (55.0) | 89 | 149 (65.0) | 85 |
133 (56.1) | 56 | 151 (66.1) | 54 |
135 (57.2) | 36 | 153 (67.2) | 34 |
136 (57.8) | 28 | 155 (68.3) | 22 |
138 (58.9) | 18 | 157 (69.4) | 14 |
140 (60.0) | 12 | 158 (70.0) | 0 |
142 (61.1) | 8 | ||
144 (62.2) | 5 | ||
145 (62.8) | 4 | ||
1Holding time may include post-oven heat rise. |
; and
Table 3.3 | Oven Temperature Based on Roast Weight | |
Oven Type | ||
Less than 10 lbs (4.5 kg) | 10 lbs (4.5 kg) or more | |
Still Dry | 350 degrees F (177 degrees C) or more | 250 degrees F (121 degrees C) or more |
Convection | 325 degrees F (163 degrees C) or more | 250 degrees F (121 degrees C) or more |
High Humidity1 | 250 degrees F (121 degrees C) or less | 250 degrees F (121 degrees C) or less |
1Relative humidity greater than 90 percent for at least 1 hour as measured in the cooking chamber, exit of the oven, or in a moisture-impermeable bag that provides 100 percent humidity. |
Raw animal foods cooked in a microwave oven shall be:
Plant foods that are cooked for hot holding shall be cooked to a temperature of 135 degrees F (57 degrees C).Pf
Raw animal foods that are cooked using a non-continuous cooking process shall be:
S.C. Code Regs. § 61-25.3-401