Section 18.31.232. Temperature and time control: cooking.

	(a)  The operator of a food establishment shall ensure that if potentially hazardous food requires cooking, all parts are cooked with no interruption in the cooking process to the minimum internal temperature, and held at that temperature for the time shown in Table B of this section except as specified in (b) of this section and Table D of this section.   
                                   TABLE B
                    MINIMUM INTERNAL TEMPERATURES AND TIME
                    ITEM                      TEMPERATURE      TIME
Poultry; stuffed meat, seafood, pasta, game
meat, or poultry; stuffing containing meat,
seafood, ratites, or poultry; traditional
wild game meat                                   165_ F     15 seconds
Ground or restructured meat, game meat,
seafood; ratites; and injected meat              158_ F     one second
                                                 155_ F     15 seconds
                                                 150_ F     one minute
                                                 145_ F    three minutes
Meat; seafood; game meat; other potentially
hazardous food requiring cooking, including
seafood and eggs; eggs may be cooked to a
temperature below 145_ F if ordered by an
adult consumer and prepared for immediate
service                                          145_ F     15 seconds
	(b)  The operator of a food establishment shall ensure that whole meat roast, including a beef, corned beef, lamb, pork, and cured pork roast, is cooked   
		(1) in an oven that is preheated to the temperature specified for the roast's weight in Table C of this section and that is held at that temperature; and   
                                   TABLE C
                               WHOLE MEAT ROAST
                            OVEN TYPE TEMPERATURE
          Oven Type                Oven Temperature Based on Roast Weight
                                 Less than 10 pounds      10 pounds or more
Still Dry                          350_ F or above         250_ F or above
Convection                         325_ F or above         250_ F or above
High Humidity*                     250_ F or below         250_ F or below
* Relative humidity greater than 90 percent for at least one hour as 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 Table D of this section, to heat all parts of the food to a temperature and for the holding time that corresponds to that temperature;   
                                   TABLE D
                               WHOLE MEAT ROAST
                    MINIMUM INTERNAL TEMPERATURES AND TIME
              Temperature (_ F)                         Time*
                     130                      112 minutes
                     131                       89 minutes
                     133                       56 minutes
                     135                       36 minutes
                     136                       28 minutes
                     138                       18 minutes
                     140                       12 minutes
                     142                       8 minutes
                     144                       5 minutes
                     145                       4 minutes
                     147                      134 seconds
                     149                       85 seconds
                     151                       54 seconds
                     155                       22 seconds
                     157                       14 seconds
                     158                       0 seconds
* Holding time may include post-oven heat rise.
	(c)  The operator of a food establishment shall ensure that raw animal food that is cooked in a microwave oven is   
		(1) rotated throughout or stirred midway during the cooking process to compensate for uneven heat distribution;  
		(2) covered to retain surface  moisture;  
		(3) heated to a temperature of at least 165_ F in all parts of the food; and  
		(4) allowed to stand covered for two minutes after cooking to obtain temperature equilibrium.  
	(d)  In this section, "restructured meat" means meat that is potentially hazardous food, and that is processed and formed in a manner that might cause surface contaminants to become incorporated inside the final product.  

Authorities

17.20.005;17.20.020;17.20.072;17.20.180;17.20.290;44.46.020

Notes

Reference

18 AAC 31.060
18 AAC 31.215
18 AAC 31.224
18 AAC 31.230
18 AAC 31.420

Authority

AS 17.20.005 AS 17.20.020 AS 17.20.072 AS 17.20.180 AS 17.20.290 AS 44.46.020

History

Eff. 12/28/2006, Register 180