63 (145) 3 minutes 66 (150) 1 minute 70 (158) < 1 second (instantaneous) ; or (3) 74oC (165oF) or above for 15 seconds for Poultry, wild Game Animals, 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) In an oven that is preheated to the temperature specified for the roast's weight in the following chart and that is held at that temperature: Oven Type Oven Temperature Based on Roast Weight Less than 4.5 kg (10 lbs) 4.5 kg (10 lbs) or more Still Dry 177oC (350oF) or more 121oC (250oF) or more Convection 163oC (325oF) or more 121oC (250oF) or more High Humidity1 121oC (250oF) or less 121oC (250oF) or less 1 Relative humidity greater than 90% for at least 1 hour as measured in the cooking chamber or exit of the oven; or in a moisture-impermeable bag that provides 100% humidity. ; and (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 °C (°F) Time1 in Minutes Temperature °C (°F) Time1 in Seconds 54.4 (130) 112 63.9 (147) 134 55.0 (131) 89 65.0 (149) 85 56.1 (133) 56 66.1 (151) 54 57.2 (135) 36 67.2 (153) 34 57.8 (136) 28 68.3 (155) 22 58.9 (138) 18 69.4 (157) 14 60.0 (140) 12 70.0 (158) 0 61.1 (142) 8
unit, scupper, or garbage receptacle or shall be removed in a Warewashing machine with a prewash cycle. (B) If necessary for effective cleaning, Utensils and Equipment shall be preflushed, presoaked, or scrubbed with abrasives. 4-603.13 Loading of Soiled Items, Warewashing Machines. Soiled items to be cleaned in a Warewashing machine shall be loaded into racks, trays, or baskets or onto conveyors in a position that: (A) Exposes the items to the unobstructed spray from all cycles; and (B) Allows the items to drain. 4-603.14 Wet Cleaning. (A) Equipment Food-Contact Surfaces and Utensils shall be effectively washed to remove or completely loosen soils by using the manual or mechanical means necessary such as the application of detergents containing wetting agents and emulsifiers; acid, alkaline, or abrasive cleaners; hot water; brushes; scouring pads; high-pressure sprays; or ultrasonic devices. (B) The washing procedures selected shall be based on the type and purpose of the Equipment or Utensil, and on the type of soil to be removed. 4-603.15 Washing, Procedures for Alternative Manual Warewashing Equipment. If washing in sink compartments or a Warewashing machine is impractical such as when the Equipment is fixed or the Utensils are too large, washing shall be done by using alternative manual Warewashing Equipment as specified in ¶ 4301.12(C) in accordance with the following procedures: (A) Equipment shall be disassembled as necessary to allow access of the detergent solution to all parts; (B) Equipment components and Utensils shall be scrapped or rough cleaned to remove Food particle accumulation; and (C) Equipment and Utensils shall be washed as specified under ¶ 4603.14(A). Rinsing Procedures. Washed Utensils and Equipment shall be rinsed so that abrasives are removed and cleaning chemicals are removed or diluted through the use of water or a detergent-Sanitizer solution by using one of the following procedures: (A) Use of a distinct, separate water rinse after washing and before Sanitizing if using: (1) A 3-compartment sink, (2) Alternative manual Warewashing Equipment equivalent to a