Minnesota Administrative Rules
Agency 144 - Health Department
Chapter 4626 - FOOD CODE; FOOD MANAGERS
DESTROYING ORGANISMS
Part 4626.0340 - COOKING RAW ANIMAL FOODS.* 3-401.11

Universal Citation: MN Rules 4626.0340

Current through Register Vol. 49, No. 13, September 23, 2024

A. Except as specified in items B to D, raw animal foods, such as eggs, fish, meat, poultry, and foods containing these raw animal foods, 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:

(1) 145 degrees F (63 degrees C) or above for 15 seconds for:P1
(a) raw eggs that are broken and prepared in response to a consumers order and for immediate service;P1 and

(b) except as specified in subitems (2) and (3) and items B and C, fish and meat including game animals commercially raised for food as specified in part 4626.0160, item A, and game animals under a voluntary inspection program as specified in part 4626.0160, item A;P1

(2) 155 degrees F (68 degrees C) or above for 15 seconds or the temperature specified in the following chart that corresponds to the holding time for ratites; mechanically tenderized and injected meats; the following if they are comminuted: fish, meat, and game animals commercially raised for food as specified in part 4626.0160, item A, and game animals under a voluntary inspection program as specified in part 4626.0160, item A; and raw eggs that are not prepared as specified in subitem (1), unit (a):P1

Minimum Temperature °F

(°C)

Time

145 (63)

3 minutes

150 (66)

1 minute

158 (70)

< 1 second (instantaneous); or

(3) 165 degrees F (74 degrees C) or above for 15 seconds for poultry; baluts, wild animals as specified in part 4626.0160, item C; stuffed fish; stuffed meat; stuffed pasta; stuffed poultry; stuffed ratites; or stuffing containing fish, meat, poultry, or ratites.P1

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 roasts weight in the following chart and that is held at that temperature:P2

Oven Type

Oven Temperature Based on Roast Weight

Less than 10 lbs (4.5 kg)

10 lbs (4.5 kg) or more

Still dry

350°F (177°C) or more

250°F (121°C) or more

Convection

325°F (163°C) or more

250°F (121°C) or more

High humidity1

250°F (121°C)

250°F (121°C) or less

1 Relative humidity greater than 90 percent 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 percent humidity.

; and

(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;P1

Temperature

°F(°C)

Time in

Minutes*

130 (54.4)

112

131 (55.0)

89

133 (56.1)

56

135 (57.2)

36

136 (57.8)

28

138 (58.9)

18

140 (60.0)

12

142(61.1)

8

144 (62.2)

5

145 (62.8)

4

Temperature

°F(°C)

Time in

Seconds*

147 (63.9)

134 seconds

149 (65.0)

85 seconds

151 (66.1)

54 seconds

153 (67.2)

34 seconds

155 (68.3)

22 seconds

157(69.4)

14 seconds

158 (70.0)

0 seconds

*Holding time may include postoven heat rise.

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

(1) the food establishment serves a population that is not a highly susceptible population;

(2) the steak is labeled to indicate that it is "whole-muscle, intact beef as specified in part 4626.0130, item E; and

(3) the steak is cooked on both the top and bottom to a surface temperature of 145 degrees F (63 degrees C) or above and a cooked color change is achieved on all external surfaces.

D. 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 item C, may be served or offered for sale upon consumer request or selection in a ready-to-eat form if:

(1) the food establishment serves a population that is not a highly susceptible population;

(2) the food, if served or offered for service by consumer selection from a childrens menu, does not contain comminuted meat;P2 and

(3) the consumer is informed as specified in part 4626.0442 that to ensure its safety, the food should be cooked as specified in item A or B; or

(4) the regulatory authority grants a variance from item A or B as specified in part 4626.1690 based on a HACCP plan that:
(a) is submitted by the licensee and approved as specified in part 4626.1700;

(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 food establishment meet the conditions of the variance.

Statutory Authority: MS s 31.101; 31.11; 144.05; 144.08; 144.12; 157.011

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