Current through Vol. 42, No. 1, September 16, 2024
(a) Except as
specified under (b), (c), and (d) of this Section, raw animal foods such as
eggs, fish, meat, poultry, and foods containing these raw animal foods, shall
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) 63°C (145°F) 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, and
(B) Except as
specified under (a)(2), (a)(3), (b) and (c) of this Section, fish and intact
meat including game animals commercially raised for food as specified under OAC
310:257-5-8 and game
animals under a voluntary inspection program as specified under OAC
310:257-5-8;
(2) 68°C (155°F) for seventeen (17)
seconds or 63°C (145°F) for three (3) minutes or 66°C (150°F)
for one (1) minute, or 70°C (158°F) for less than one (1) second or
instantaneous, see Table 3 of Appendix A of this Chapter and that corresponds
to the holding time for ratites, mechanically tenderized, and injected meats;
the following if they are comminuted: fish, meat, game animals commercially
raised for food as specified under OAC
310:257-5-8, and
game animals under a voluntary inspection program as specified under OAC
310:257-5-8; and raw
eggs that are not prepared as specified under (a)(1)(A) of this Section;
or
(3) 74°C (165°F) or
above for less than one (1) second (instantaneous) for poultry, baluts, wild
game animals as specified under OAC
310:257-5-8, stuffed
fish, stuffed meat, stuffed pasta, stuffed poultry, stuffed ratites, or
stuffing containing fish, meat, poultry, or ratites.
(b) Whole meat roasts including beef, corned
beef, lamb, pork and cured pork roasts such as ham, shall be cooked:
(1) As specified in Table 5 of Appendix A of
this Chapter, to heat all parts of the food to a temperature and for the
holding time that corresponds with the temperature. Holding time may include
post-oven heat rise; and
(2) If
cooked in an oven, use an oven that is preheated to the temperature specified
for the roast's weight and that is held at that temperature in accordance with
Table 4 of appendix A of this Chapter.
(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
meets the definition of "whole-muscle, intact beef" as specified under OAC
310:257-5-2(e),
and
(3) The steak is cooked on both
the top and bottom to a surface temperature of 63°C (145°F) 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 (c) of this Section, may be served or offered for sale
upon consumer request or selection in a ready-to-eat form if:
(1) As specified under OAC
310:257-5-71(3)(A)
and (B) 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 children's menu, does not contain
comminuted meat; and
(3) The
consumer is informed as specified under OAC
310:257-5-69
that to ensure its safety, the food should be cooked as specified under (a) or
(b) of this Section; or
(4) The
Department grants a variance from (a) or (b) of this Section as specified in
OAC
310:257-15-3 based on a
HACCP Plan that:
(A) Is submitted by the
license holder and approved as specified under OAC
310:257-15-4,
(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.
Added at 23 Ok Reg 2358,
eff 6-25-06; Amended at 28 Ok Reg 2289, eff
11-1-11
