South Dakota Administrative Rules › Title 44 - Department of Health › Article 44:02 - Lodging and food service › Chapter 44:02:07 - Food service code › Section 44:02:07:28 - Cooking potentially hazardous food

Current through Register Vol. 51, page 10, July 15, 2024
Raw animal foods such as eggs, fish, poultry, meat, and foods
				  containing these raw animal foods, must be cooked to heat all parts of the food
				  to the following minimum requirements for temperature and time:
(1) A temperature of 63°C (145°F) or
				above for 15 seconds as shown in the following chart for eggs in the shell that
				are broken and prepared for immediate service in response to a consumer's order
				and for fish, seafood, beef, veal, lamb, and mutton:
Minimum Cooking Temperatures and Times
Temperatures
Time
Food
63°C (145°F)
15 seconds
Shell eggs for individual order,
immediate service; Fish, seafood, beef,
veal, lamb, mutton and buffalo
68°C (155°F)
66°C (150°F)
63°C (145°F)
15 seconds, or
1 minute, or
3 minutes
Pork, game animals, ground or chopped
meat and fish, injected meats, eggs
in multiserving batches
(2)
				A temperature of 68°C (155°F) for 15 seconds or the temperature
				specified in the previous chart that corresponds to the cooking time for pork
				and exotic species of game animals, comminuted fish and meats, injected meats,
				and eggs that are not prepared for immediate service to a consumer;
(3) At a temperature of 74°C (165°F)
				or above for 15 seconds for poultry, stuffed fish, stuffed meat, stuffed pasta,
				stuffed poultry, or stuffing containing fish, meat, or poultry;
(4) As specified for roasts of beef and
				corned beef cooked:
(a) In an oven that is
				preheated to the temperature specified for their weight in the following chart
				and that is held at or above that temperature; and
Oven Parameters Required for Destruction of
				  Pathogens
on the Surface of Roasts of Beef and Corned
				  Beef
Oven Type
Oven Temperature
Roast Weight
Less than or equal to 4.5 kg(10
								lbs)
Greater than 4.5 kg (10 lbs)
Still Dry
177°C (350°F)
121°C (250°F)
Convection
163°C (325°F)
163°C (325°F)
High
Humidity*
Less than 121° C (250°F)
Less than 121°C (250°F)
*Relative humidity greater than 90% for at least
								one hour as measured in the cooking chamber or exit the oven; or in a
								moisture-impermeable bag that provides 100% humidity.
(b)
				To a food temperature as specified in the following chart and held for the
				corresponding amount of time specified in the following chart for that
				temperature:
Minimum Holding Times Required at Specified
				  Temperatures
for Cooking All Parts of Roasts of Beef and Corned
				  Beef
RARE MEDIUM RARE
Temperature Time*
°C (°F)
Temperature Time*
°C (°F)
Temperature Time*
°C (°F)
54 (130)
121 minutes
58 (136)
32 minutes
61 (142)
8 minutes
56 (132)
77 minutes
59 (138)
19 minutes
62 (144)
5 minutes
57 (134)
47 minutes
60 (140)
12 minutes
63 (145)
3 minutes
*Holding time may include postoven heat
								rise.
Except for food establishments serving a highly susceptible
				  population, this section does not apply to raw or partially cooked foods, if
				  the food is a raw animal food, such as raw marinated fish, raw molluscan
				  shellfish, or steak tartare or a partially cooked food, such as lightly cooked
				  fish, rare meat, and soft-cooked eggs, that is served or offered for sale in a
				  ready-to-eat form and the consumer is informed that to ensure their safety the
				  food should be cooked as required.