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

Current through Register Vol. 51, No. 14, July 12, 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.