(a) Except as specified in subdivision (b) or (c), 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 the following methods based on the food that is cooked: (1) The following shall be heated to a minimum internal temperature of 145 degrees Fahrenheit or above for 15 seconds: (A) Raw shell eggs that are broken and prepared in response to a consumerâs order and for immediate service. (B) Except as specified in paragraph (2) or (3) of subdivision (a) or subdivision (b) or (c), fish and meat, including game animals commercially raised for food. (2) The following foods shall be heated to a minimum internal temperature of 155 degrees Fahrenheit for 15 seconds or the temperature specified in the following chart that corresponds to the holding time: (A) Ratites and mechanically tenderized and injected meats. (B) The following foods, if they are comminuted: fish, meat, and game animals commercially raised for food as specified in subparagraph (B) of paragraph (1). (C) Raw eggs that are not prepared as specified in paragraph (1). Minimum Temperature (°F) Time 145 3 minutes 150 1 minute 158 < 1 second (instantaneous) (3) The following shall be heated to a minimum internal temperature of 165 degrees Fahrenheit for 15 seconds: (A) Poultry. (B) Baluts. (C) Stuffed fish, stuffed meat, stuffed poultry, and stuffed ratites. (D) Stuffing containing fish, meat, poultry, or ratites. (E) Pasta and any other food stuffed with fish, meat, poultry, or ratites. (F) Wild game animals. (b) Whole beef roasts, corned beef roasts, pork roasts, lamb roasts, and cured pork roasts, such as ham, shall be cooked as specified in both of the following: (1) In an oven that is preheated to the temperature specified for the roastâs weight in the following chart and that is held at that temperature: Oven Type Oven Temperature Based on Roast Weight Less than 10 lbs 10 lbs or more Still Dry 350°F or more 250°F or more Convection 325°F or more 250°F or more High Humidity* 250°F or less 250°F or less *Relative humidity greater than 90 percent for at least 1 hour measured in the cooking chamber or exit of the oven; or in a moisture-impermeable bag that provides 100 percent humidity. (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) Time* in Minutes Temperature (°F) Time* in Seconds 130 112 147 134 131 89 149 85 133 56 151 54 135 36 153 34 136 28 155 22 138 18 157 14 140 12 158 0 142 8 144 5 145 4 * 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 all of the following conditions are satisfied: (1) The food facility serves a population that is not a highly susceptible population. (2) The steak is labeled to indicate that it meets the definition of âwhole-muscle, intact beefâ as specified in subdivision (c) of Section 114021. (3) The steak is cooked on both the top and bottom to a surface temperature of 145 degrees Fahrenheit 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 subdivision (c), may be served or offered for sale upon consumer request or selection in a ready-to-eat form if either of the following conditions are satisfied: (1) All of the following requirements are met: (A) As specified in paragraph (1) or (2) of subdivision (e) of Section 114091, the food facility serves a population that is not a highly susceptible population. (B) The food, if served or offered for service by consumer selection from
‹ Prev All California sections Next ›
Lexace provides legal information, not legal advice, and no attorney–client relationship is created. Statute text is provided for general information and may not reflect the most recent amendments; verify against the official state code.