3717-1-03.3(A) Food: destruction of organisms of public health concern

Raw animal foods - cooking.

(1)

Except as provided under paragraphs (A)(2), (A)(3), and (A)(4) of this rule, raw animal foods such as eggs, fish, meat, poultry, and foods containing these raw animal foods, are to 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:

(a)

One-hundred forty-five degrees Fahrenheit (sixty-three degrees Celsius) or above for fifteen seconds for:

(i)

Raw eggs that are broken and prepared in response to a consumer's order and for immediate service; and

(ii)

Except as specified under paragraphs (A)(1)(b), (A)(1)(c), (A)(2) and (A)(4) of this rule, fish and intact meat including game animals commercially raised for food as specified under paragraph (G)(1)(a) of rule 3717-1-03.1 of the Administrative Code and game animals under a voluntary inspection program as specified under paragraph (G)(1)(b) of rule 3717-1-03.1 of the Administrative Code.

(b)

One-hundred fifty-five degrees Fahrenheit (sixty-eight degrees Celsius) for seventeen seconds or the temperature specified in the following chart that corresponds to the holding time for ratites and nonintact meats; the following if they are comminuted: fish and game animals commercially raised for food as specified under paragraph (G)(1)(a) of rule 3717-1-03.1 of the Administrative Code; and game animals under a voluntary inspection program as specified under paragraph (G)(1)(b) of rule 3717-1-03.1 of the Administrative Code; and raw eggs that are not prepared as specified under paragraph (A)(1)(a)(i) of this rule: Minimum Temperature °F (°C) · Minimum Time 145 (63) · 3 minutes 150 (66) · 1 minute 158 (70) · < 1 second (instantaneous) ; or

(c)

One-hundred sixty-five degrees Fahrenheit (seventy-four degrees Celsius) or above for less than one second (instantaneous) for poultry, baluts, stuffed fish, stuffed meat, stuffed pasta, stuffed poultry, stuffed ratites, or stuffing containing fish, meat, poultry, or ratites.

(2)

A raw or undercooked whole-muscle, intact beef steak may be served or offered for sale in a ready-to-eat form if:

(a)

The food service operation or retail food establishment serves a population that is not a highly susceptible population;

(b)

The steak is prepared so that it remains intact; and

(c)

The steak is cooked on both the top and bottom to a surface temperature of one hundred forty-five degrees Fahrenheit (sixty-three degrees Celsius) or above and a cooked color change is achieved on all external surfaces.

(3)

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 paragraph (A)(2) of this rule, may be served or offered for sale upon consumer request or selection in a ready-to-eat form if:

(a)

As specified under paragraphs (C)(1) and (C)(2) of rule 3717-1-03.7 of the Administrative Code, the food service operation or retail food establishment serves a population that is not a highly susceptible population;

(b)

The consumer is informed as specified under paragraph (E) of rule 3717-1-03.5 of the Administrative Code that to ensure its safety, the food should be cooked as specified under paragraph (A)(1)(a), (A)(1)(b), (A)(1)(c), or (A)(4) of this rule; or

(c)

The Ohio department of agriculture or the Ohio department of health grants a variance from the requirements of paragraph (A)(1)(a), (A)(1)(b), (A)(1)(c), or (A)(4) of this rule based on a HACCP plan that:

(i)

Is submitted by the license holder and approved by the Ohio department of agriculture or the Ohio department of health as applicable;

(ii)

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

(iii)

Verifies that equipment and procedures for food preparation and training of food employees at the food service operation or retail food establishment meet the conditions of the variance.

(4)

Whole meat roasts including beef, corned beef, lamb, pork, and cured pork roasts such as ham are to be cooked:

(a)

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 (°C) · Time in Minutes · Temperature °F (°C) · Time in Seconds 130 (54.4) · 112 · 147 (63.9) · 134 131 (55) · 89 · 149 (65) · 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) · 12 · 158 (70 · 0 142 (61.1) · 8 144 (62.2) · 5 145 (62.8) · 4 Holding time may include post-oven heat rise

(b)

If cooked in an oven, use 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) · Oven Temperature Based on Roast Weight – 10 lbs (4.5 kg) or more Still Dry · 350F (177C) or more · 250F (121C) or more Convection · 325F (163C) or more · 250F (121C) or more High humidity ¹ · 250F (121C) or less · 250F (121C) or less ¹Relative humidity greater than ninety per cent for at least one hour as measured in the cooking chamber or exit of the oven; or in a moisture-impermeable bag that provides one hundred per cent humidity.

(c)

Using acceptable Ohio department of agriculture methods under Chapter 918. of the Revised Code or USDA methods as permitted through a variance granted by the Ohio department of health or the Ohio department of agriculture, as applicable.