3717-1-03.3(A)(4) Food: destruction of organisms of public health concern

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.