(a)
Except as specified in subdivision (b) or (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 the following methods based on the food that is cooked:
(1)
The following shall be heated to a minimum internal temperature of 145 degrees Fahrenheit or above for 15 seconds:
(A)
Raw shell eggs that are broken and prepared in response to a consumer’s order and for immediate service.
(B)
Except as specified in paragraph (2)
or (3) of subdivision (a) or subdivision (b) or (c), fish and meat, including game animals
commercially raised for food.
(2)
The following foods shall be heated to a minimum internal temperature of 155 degrees Fahrenheit for 15 seconds or the temperature specified in the following chart that corresponds to the holding time:
(A)
Ratites and mechanically tenderized and injected meats.
(B)
The following foods, if they are comminuted: fish, meat, and game animals commercially raised for food as specified in subparagraph (B) of paragraph (1).
(C)
Raw eggs that are not prepared as specified in paragraph (1).
Minimum
Temperature (°F)
Time
145
3 minutes
150
1 minute
158
< 1 second (instantaneous)
(3)
The following shall be heated to a minimum internal temperature of 165
degrees Fahrenheit for 15 seconds:
(A)
Poultry.
(B)
Baluts.
(C)
Stuffed fish, stuffed meat, stuffed poultry, and stuffed ratites.
(D)
Stuffing containing fish, meat, poultry, or ratites.
(E)
Pasta and any other food stuffed with fish, meat, poultry, or ratites.
(F)
Wild game animals.
(b)
Whole beef roasts, corned beef roasts, pork roasts, lamb roasts, and cured pork roasts, such as ham, shall be cooked as specified in both of the following:
(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 lbs
10 lbs or more
Still Dry
350°F or more
250°F or more
Convection
325°F or more
250°F or more
High Humidity*
250°F or less
250°F or less
*Relative humidity greater than 90 percent for at least 1 hour measured in the cooking chamber or exit of the oven; or in a moisture-impermeable bag that provides 100 percent humidity.
(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:
Temperature (°F)
Time* in Minutes
Temperature (°F)
Time* in Seconds
130
112
147
134
131
89
149
85
133
56
151
54
135
36
153
34
136
28
155
22
138
18
157
14
140
12
158
0
142
8
144
5
145
4
* 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 all of the following conditions are satisfied:
(1)
The food facility 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 in subdivision (c) of Section 114021.
(3)
The steak is cooked on both the top and bottom to a surface temperature of 145 degrees Fahrenheit 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 subdivision (c), may be served or offered for sale upon consumer request or selection in a ready-to-eat form if either of the following conditions are satisfied:
(1)
All of the following requirements are met:
(A)
As specified in paragraph (1) or (2) of subdivision (e) of Section 114091, the food facility serves a population that is not a highly susceptible population.
(B)
The food, if served or offered for service by consumer selection from a children’s menu, does not contain comminuted meat.
(C)
The consumer is informed pursuant to Section 114093 to ensure its safety, the food should be cooked as specified in subdivision (a) or (b).
(2)
The department grants a variance from subdivision (a) or (b) pursuant to Section 114417 based on a HACCP plan that satisfies all of the following conditions:
(A)
It is submitted by the permitholder and approved
pursuant to Sections 114417.1 and 114417.3.
(B)
It documents scientific data or other information showing that a lesser time and temperature regimen results in safe food.
(C)
It verifies that equipment and procedures for food prepared and training of food employees at the food facility meet the conditions of the variance.
