410 IAC 7-26-198 Cooking of raw animal foods

Sec. 198. (a) Except as specified under subsections (b) through (d), raw animal foods, such as eggs, fish, meat, poultry, and foods containing these raw animal foods, must be cooked to heat all parts of the food to a temperature and for a time that complies with one (1) of the following methods based on the food that is being cooked: (1) One hundred forty-five (145) degrees Fahrenheit, sixty-three (63) degrees Celsius, or above for fifteen (15) seconds for: (A) raw eggs that are broken and prepared in response to a consumer's order and for immediate service; or (B) fish and intact meat, except as specified under subdivisions (2) and (3). (2) One hundred fifty-five (155) degrees Fahrenheit, sixty-eight (68) degrees Celsius, for seventeen (17) seconds or the temperature specified in the following chart that corresponds to the holding time for: (A) ratites; (B) meats that are not intact meats; (C) fish if comminuted; (D) game animals processed as specified in section 161(a) of this rule, if comminuted; or (E) raw eggs that are not prepared as specified under subdivision (1)(A): Minimum Temperature °F (°C) Minimum Time 145 (63) 3 minutes 150 (66) 1 minute 158 (70) < 1 second (instantaneous) (3) One hundred sixty-five (165) degrees Fahrenheit, seventy-four (74) degrees Celsius, or above for less than one (1) second (instantaneous) for poultry, baluts, game animals, stuffed fish, stuffed meat, stuffed pasta, stuffed poultry, or stuffing containing fish, meat, or poultry. (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 roast's weight in the following chart and held at that temperature: Oven Type Oven Temperature Based on Roast Weight Less than 10 lbs (4.5 kg) 10 lbs (4.5 kg) or More Still Dry 350oF (177oC) or more 250oF (121oC) or more Convection 325oF (163oC) or more 250oF (121oC) or more High Humidity1 250oF (121oC) or less 250oF (121oC) or less 1 Relative humidity greater than 90% 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% humidity. or [sic] (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 (°C) Time1 in Minutes Temperature°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 (70.00) 0 142 (61.1) 8 144 (62.2) 5 145 (62.8) 4 1 Holding time may include post-oven heat rise. (c) A raw or an undercooked whole-muscle intact beef steak may be served or offered for sale in a ready-to-eat form if: (1) the retail food establishment 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 under section 155(e) of this rule; and (3) the steak is cooked on both the top and bottom to a surface temperature of one hundred forty-five (145) degrees Fahrenheit (sixty-three (63) degrees Celsius) or above and a cooked color change is achieved on all external surfaces. (d) A raw animal food or partially cooked food may be served or offered for sale upon consumer request or selection in a ready-to-eat form if either: (1) all of the following are met: (A) as specified under section 225(a)(3)(A) and 225(a)(3)(B) of this rule, the retail food establishment 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 as specified under section 223 of this rule that to ensure its safety, the food must be cooked as specified under subsection (a) or (b); or (2) the department grants a variance from subsection (a) or (b) as specified in section 483 of this rule based on a HACCP plan that: (A) is submitted by the owner or operator of the retail food establishment and approved as specified under section 483 of this rule; (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 retail food establishment meet the conditions of the variance. (e) For purposes of this section, a violation of subsection (a)(1) [sic], (a)(1)(A), (a)(1)(B), (a)(2), (a)(3), or (b)(2) is a P item. (f) For purposes of this section, a violation of subsection (b)(1) is a PF item.