Current through Register 2024 Notice Reg. No. 38, September 20, 2024
(a)
Cooked beef and roast beef, including sectioned and formed roasts and chunked
and formed roasts, and cooked corned beef shall be prepared by one of the time
and temperature combinations in the following table. The stated temperature is
the minimum that shall be produced and maintained in all parts of each piece of
meat for at least the stated time:
(1) Table
for Time/Temperature Combination for Cooked Beef, Roast Beef, and Cooked Corned
Beef.
|
Minimum internal
temperature
|
Minimum processing time in
minutes after minimum temperature is reached
|
|
Degrees Fahrenheit (°F)
|
Degrees Centigrade (°C)
|
|
|
| 130 |
54.4 |
121 |
|
| 131 |
55.0 |
97 |
|
| 132 |
55.6 |
77 |
|
| 133 |
56.1 |
62 |
|
| 134 |
56.7 |
47 |
|
| 135 |
57.2 |
37 |
|
| 136 |
57.8 |
32 |
|
| 137 |
58.4 |
24 |
|
| 138 |
58.9 |
19 |
|
| 139 |
59.5 |
15 |
|
| 140 |
60.0 |
12 |
|
| 141 |
60.6 |
10 |
|
| 142 |
61.1 |
8 |
|
| 143 |
61.7 |
6 |
|
| 144 |
62.2 |
5 |
|
| 145 |
62.8 |
Instantly |
|
(b) Cooked beef, including sectioned and
formed roasts and chunked and formed roasts, and cooked corned beef shall be
moist cooked throughout the process or, in the case of roast beef or corned
beef to be roasted, cooked as provided in paragraph (c) of this section. The
moist cooking may be accomplished by (1) placing the meat in a sealed, moisture
impermeable bag, removing the excess air, and cooking; (2) completely immersing
the meat, unbagged, in water throughout the entire cooking process; or (3)
using a sealed oven or steam injection to raise the relative humidity above 90
percent throughout the cooking process.
(c) Roast beef or corned beef to be roasted
shall be cooked by one of the following methods:
(1) Heating roasts of 10 pounds or more in an
oven maintained at 250 °F (121 °C) or higher throughout the
process;
(2) Heating roasts of any
size to a minimum internal temperature of 145 °F (62.8 °C) in an oven
maintained at any temperature if the relative humidity of the oven is
maintained either by continuously introducing steam for 50 percent of the
cooking time or by use of a sealed oven for over 50 percent of the cooking
time, or if the relative humidity of the oven is maintained at 90 percent or
above for at least 25 percent of the total cooking time, but in no case less
than 1 hour; or
(3) Heating roasts
of any size in an oven maintained at any temperature that will satisfy the
internal temperature and time requirements of subsection (a) of this section if
the relative humidity of the oven is maintained at 90 percent or above for at
least 25 percent of the total cooking time, but in no case less than 1 hour.
The relative humidity may be achieved by use of steam injection or by sealed
ovens capable of producing and maintaining the required relative
humidity.
(d) Except as
provided in subsection (d)(1) of this section, establishments producing cooked
beef, roast beef, or cooked corned beef shall have sufficient monitoring
equipment, including recording devices, to assure that the time (within 1
minute), the temperature (within 1 °F), and relative humidity (within 5
percent) limits of these processes are being met. Data from the recording
devices shall be made available to a program employee upon request.
(1) In lieu of recording devices,
establishments may propose, in the written procedures prescribed in subsection
(f) of this section, an alternative means of providing inspection personnel
with evidence that finished product has been prepared in compliance with the
humidity requirements of subsections (b) and (c) of this section, and the 145
°F (62.8 °C) temperature requirement of subsection (a) of this
section.
(e) Each package
of finished product shall be plainly and permanently marked on the immediate
container with the date of production either in code or with the calendar
date.
(f) In order to assure that
cooked beef, roast beef, and cooked corned beef are handled, processed, and
stored under sanitary conditions, the establishment shall submit a set of
written procedures for approval by the Department. The written procedures shall
include the following information:
(1) The
temperature to which raw frozen product is thawed and the time
required.
(2) The lot
identification procedure for lots of product during processing.
(3) The storage time and temperature
combinations that the establishment intends to use before cooking, the cooking
time and temperature the establishment intends to use, and the time, if any,
the establishment intends to wait after cooking and before cooling.
(4) If a code, instead of the calendar date,
is used on the immediate container of the finished product, its meaning shall
also be included.
(5) Any other
steps in the procedures that could affect the safety of the product and where
control can be applied to prevent, eliminate, or reduce potential food safety
hazards.
(6) In lieu of recording
devices, the alternate means permitted by section
910.11(d)(1) of
providing evidence to inspection personnel that the finished product will be
prepared in compliance with temperature or humidity requirements.
(7) Any other alternate procedure used that
is permitted in this section.
(g) The establishment shall maintain records
and reports that document the time, temperature, and humidity at which any
cooked beef, roast beef, or cooked corned beef is cooked and cooled at the
establishment. Such records shall be kept by the establishment for 6 months or
for such further period as the Department may require for purposes of any
investigation or litigation under the Act, by written notice to the person
required to keep such records. Such records shall be made available to the
inspector or any duly authorized representative of the Department upon
request.
(h) The handling and
processing of cooked beef, roast beef, and cooked corned beef before, during,
and after cooking shall be such as to prevent the finished product from being
adulterated. As a minimum, they shall be controlled as follows:
(1) The establishment shall notify the
inspector which processing procedure will be used on each lot, including time
and temperature.
(2) In order to
assure uniform heat penetration and consequent adequate cooking of each piece
of beef, individual pieces of raw product in any one lot shall either not vary
in weight by more than 2 pounds or not vary in thickness by more than 2 inches
at the thickest part. Alternate methods of assuring uniform heat penetration
may be submitted in writing for approval to the Department.
(3) A water-based solution that is used for
injecting or immersing the meat shall be refrigerated to 50 °F (10 °C)
or lower from the time it contacts the meat, and shall be filtered each time it
is recirculated or reused.
(4) Any
non-meat ingredient, including the water-based solution in subsection (h)(3)
above, that has contacted meat shall be discarded at the end of that day's
production unless it is in continuous contact with one batch of
product.
(5) Product prepared for
cooking shall be entered into the cooking cycle within 2 hours of completion of
precooking preparation, or be placed immediately in a cooler at a temperature
of 40 °F (4.4 °C) or lower.
(6) The time and temperature requirements
shall be met before any product in the lot is removed from the cooking units.
Unless otherwise specified in the written procedures approved in accordance
with subsection (f) of this section, the heat source shall not be shut off
until these requirements are met.
(7) Other than incidental contact caused by
water currents during immersion cooking or cooling, product shall be placed so
that it does not touch or overlap other products. This provision does not apply
to product that is stirred or agitated to assure uniform heat
transfer.
(8) Temperature sensing
devices shall be so placed that they monitor product in the coldest part of the
cooking unit; and when an oven temperature is required by paragraph (c) of this
section, the oven temperature shall also be monitored in the coldest part of
the cooking unit.
(9) If a humidity
sensing device is required in an oven, it shall be placed so that it measures
humidity in either the oven chamber or at the exit vent.
(10) Chilling shall begin within 90 minutes
after the cooking cycle is completed.
(A) All
product shall be chilled from 120 °F (48.8 °C) to 55 °F (12.7
°C) in no more than 6 hours.
(B) Chilling shall continue and the product
shall not be packed for shipment until it has reached 40 °F (4.4
°C).
(11) Any
establishment that has experienced a cooking process deviation during
preparation of product may either reprocess the product completely, continue
the heating to 145 °F (62.8 °C), or contact the Department for a review
of the process schedule for adequacy and, if needed, for a cooking schedule to
finish that one batch of product.
(12) An establishment that has experienced a
cooling deviation after the product has been cooked shall contact the
Department to determine the disposition of that retained product.
(13) Cooked beef, roast beef, and cooked
corned beef shall be so handled as to assure that the product is not
recontaminated by direct contact with raw product. To prevent direct
contamination of the cooked product, establishments shall:
(A) Physically separate areas where raw
product is handled from areas where exposed cooked product is handled, using a
solid impervious floor to ceiling wall; or
(B) Handle raw and exposed cooked product at
different times, with a cleaning of the entire area after the raw material
handling is completed and prior to the handling of cooked product in that area;
or
(C) Submit a written procedure
for approval to the Department detailing the steps to be taken which would
avoid recontamination of cooked product by raw product during
processing.
(14) To
prevent indirect contamination of cooked product:
(A) Any work surface, machine, or tool that
contacts raw product shall be thoroughly cleaned and sanitized with a solution
germicidally equivalent to 50 ppm chlorine before it contacts cooked
product;
(B) Employees shall wash
their hands and sanitize them with a solution germicidally equivalent to 50 ppm
chlorine whenever they enter the heat processed product area or before
preparing to handle cooked product, and as frequently as necessary during
operations to avoid product contamination; and
(C) Outer garments, including aprons, smocks,
and gloves, shall be specially identified as restricted for use in cooked
product areas only, changed at least daily, and hung in a designated location
when the employee leaves the area.
(15) Cooked product shall not be stored in
the same room as raw product unless it is first packaged in a sealed,
watertight container or is otherwise protected by a covering that has been
approved, upon written request, by the Department.
1. New
section filed 5-31-2007; operative 6-30-2007 (Register 2007, No. 22).
Note: Authority cited: Sections
407,
18693,
18735,
18960,
18961
and
19014,
Food and Agricultural Code. Reference: Sections, 18652, 18656, 18661, 18664,
18665, 18669, 18676, 18724, 18725, 18726, 18727, 18730, 18731, 18736, 18737,
18751, 18752, 18753, 18754, 18755, 18756, 18757, 18758, 18759, 18845, 18941,
18942, 18942.2, 18947, 18948, 18970, 18971, 18972, 18973, 19011, 19012, 19013,
19014, 19015 and 19017, Food and Agricultural Code.
