Code of Maryland Regulations
Title 10 - MARYLAND DEPARTMENT OF HEALTH
Part 3
Subtitle 15 - FOOD
Chapter 10.15.03 - Food Service Facilities
Section 10.15.03.10 - Food Preparation - Cooking

Universal Citation: MD Code Reg 10.15.03.10

Current through Register Vol. 51, No. 19, September 20, 2024

A. Except as provided in §§B-D of this regulation, the person-in-charge shall ensure that potentially hazardous food is cooked to the minimum internal temperature and for the specified holding time as follows:

(1) Chart 1. Summary of Minimum Cooking and Reheating Food Temperatures and Holding Times.

FOOD MINIMUM INTERNAL
TEMPERATURE
HOLDING TIME
AT SPECIFIED
TEMPERATURE
°F °C
Shell eggs. Fish, meat, and all other potentially hazardous foods not specified in Chart 1. 145 63 15 seconds
Shell eggs not prepared for immediate service, ratites, comminuted fish and meats, game animals commercially raised for food, and injected meats. 145 63 3 minutes
or
150 66 1 minute
or
155 68 15 seconds
or
158 70 < 1 second
Whole roasts (beef, corned beef, pork and cured pork roasts such as ham). Holding time may include post oven heat rise. Minimum oven temperature for roasts greater than 10 pounds is 250°F for dry heat. For roasts less than 10 pounds, minimum oven temperatures are 350°F for dry heat and 325°F for convection ovens. Oven temperature may be 250°F or less for high humidity cooking (relative humidity greater that 90 percent for at least 1 hour or in a moisture impermeable bag that provides 100 percent humidity). 130 54.4 112 minutes
or
131 55 89 minutes
or
133 56.1 56 minutes
or
135 57.2 36 minutes
or
136 57.8 28 minutes
or
138 58.9 18 minutes
or
140 60 12 minutes
or
142 61.1 8 minutes
or
144 62.2 5 minutes
or
145 62.8 4 minutes
or
147 63.9 134 seconds
or
151 66.1 54 seconds
or
155 68.3 22 seconds
or
158 70 none
Poultry; stuffed meat, pasta, or poultry, and exotic bird species; wild game animals; and stuffing containing fish, meat, or poultry. Reheat of leftovers for hot holding. 165 74 15 seconds
Raw foods of animal origin cooked in a microwave oven. 165 74 Hold for 2
minutes after
removing from
microwave oven.
Fruits and vegetables cooked for hot holding. 135 57 None
Ready-to-eat commercially processed foods for immediate service. None None

(2) A minimum internal temperature of 145°F for 15 seconds for:
(a) Shell eggs prepared for immediate service;

(b) Fish;

(c) Meat; and

(d) All other potentially hazardous food not specified in §A(3)-(7) of this regulation;

(3) A minimum internal temperature of 155°F for 15 seconds or as specified in §A(1) of this regulation for:
(a) Shell eggs not prepared for immediate service;

(b) Ratites;

(c) Comminuted fish and meats;

(d) Game animals commercially raised for food; and

(e) Injected meats;

(4) A minimum internal temperature of 130°F for 112 minutes or as specified in §A(1) of this chapter for:
(a) Whole or corned beef; and

(b) Pork and cured pork roasts;

(5) A minimum internal temperature of 165°F for 15 seconds for:
(a) Poultry;

(b) Stuffed meat, pasta, or poultry;

(c) Exotic bird species;

(d) Wild game animals; and

(e) Stuffing containing fish, meat, or poultry;

(6) A minimum internal temperature of 165°F and held for 2 minutes after removing from the oven for raw animal foods that are cooked in a microwave oven; and

(7) A minimum internal temperature of 135°F for fruits and vegetables cooked for hot holding.

B. The Department may approve cooking times and temperatures other than those specified in §A of this regulation, if the cooking times and temperatures are scientifically proven to the Department to be as effective in killing foodborne pathogens as those specified in §A of this regulation.

C. The person-in-charge may serve a consumer:

(1) Undercooked seared beefsteak when:
(a) Only whole muscle, intact beefsteak, is prepared;

(b) The meat is seared continuously on both top and bottom utilizing a heating environment that:
(i) Imparts a temperature at the surface of the intact steak of at least 145°F for 15 seconds; and

(ii) Achieves a cooked color change on all external surfaces; and

(c) A HACCP plan specifically developed for undercooked seared beefsteak is submitted and approved by the approving authority; and

(2) A food that is cooked, cooled, and then refrigerated in accordance with this chapter, such as roast beef for a sandwich, cold or warmed to any desired temperature for immediate consumption.

D. A health care facility may not serve a raw or undercooked animal food.

E. Repealed.

F. The person-in-charge shall ensure that a consumer advisory is issued when an animal food, such as beef, eggs, fish, lamb, pork, poultry, or shellfish, is served raw or undercooked by:

(1) Providing a written notification on:
(a) A menu or brochure;

(b) A deli case or menu board;

(c) A label statement;

(d) A table tent or placard; or

(e) Another written means that is visible and legible to the consumer;

(2) Identifying food items on the items set forth in §F(1) of this regulation with an asterisk to a footnote that states the item:
(a) Is served raw;

(b) Is served undercooked;

(c) May be cooked to order upon specific consumer request; or

(d) Contains raw or undercooked ingredients; and

(3) Providing this written statement: "Consuming raw or undercooked animal foods may increase your risk of contracting a foodborne illness, especially if you have certain medical conditions."

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