Ohio Admin. Code 3717-1-03.3 - Food: destruction of organisms of public health concern
(A) Raw animal
foods - cooking.
(1) Except as provided under
paragraphs (A)(2), (A)(3), and (A)(4) of this rule, raw animal foods such as
eggs, fish, meat, poultry, and foods containing these raw animal foods,
shall
are to
be cooked to heat all parts of the food to a temperature and for a time that
complies with one of the following methods based on the food that is being
cooked:
(a) One-hundred forty-five degrees
Fahrenheit (sixty-three degrees Celsius) or above for fifteen seconds for:
(i) Raw eggs that are broken and prepared in
response to a consumer's order and for immediate service; and
(ii) Except as specified under paragraphs
(A)(1)(b), (A)(1)(c), (A)(2) and (A)(4) of this rule, fish and
intact meat including game animals commercially
raised for food as specified under paragraph (G)(1)(a) of rule
3717-1-03.1 of the
Administrative Code and game animals under a voluntary inspection program as
specified under paragraph (G)(1)(b) of rule
3717-1-03.1 of the
Administrative Code.
(b)
One-hundred fifty-five degrees Fahrenheit (sixty-eight degrees Celsius) for
fifteen
seventeen seconds or the temperature specified in the
following chart that corresponds to the holding time for ratites, mechanically tenderized, and
injected
nonintact meats; the following if they are comminuted:
fish, meat,
and game animals commercially raised for food as
specified under paragraph (G)(1)(a) of rule
3717-1-03.1 of the
Administrative Code; and game animals under a voluntary inspection program as
specified under paragraph (G)(1)(b) of rule
3717-1-03.1 of the
Administrative Code; and raw eggs that are not prepared as specified under
paragraph (A)(1)(a)(i) of this rule:
|
Minimum Temperature °F (°C) |
Minimum Time |
|
145 (63) |
3 minutes |
|
150 (66) |
1 minute |
|
158 (70) |
< 1 second (instantaneous) |
; or
(c)
One-hundred sixty-five degrees Fahrenheit (seventy-four degrees Celsius) or
above for less than one second (instantaneous) for poultry, baluts, stuffed
fish, stuffed meat, stuffed pasta, stuffed poultry, stuffed ratites, or
stuffing containing fish, meat, poultry, or ratites.
(2) A raw or undercooked whole-muscle, intact
beef steak may be served or offered for sale in a ready-to-eat form if:
(b)(c) The steak is cooked
on both the top and bottom to a surface temperature of one hundred forty-five
degrees Fahrenheit (sixty-three degrees Celsius) or above and a cooked color
change is achieved on all external surfaces.; and
(a) The food service operation or retail food
establishment serves a population that is not a highly susceptible
population;
(b)
The steak is prepared so that it remains intact;
and
(c) The steak is labeled to indicate
that it meets the definition of "whole-muscle, intact beef" as specified under
paragraph (A)(5) of rule 3717-1-03.1 of the Administrative
Code.
(3)
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 paragraph (A)(2) of this rule, may be served or offered
for sale upon consumer request or selection in a ready-to-eat form if:
(a) As specified under paragraphs (C)(1) and
(C)(2) of rule
3717-1-03.7 of the
Administrative Code, the food service operation or retail food establishment
serves a population that is not a highly susceptible population;
(b) The consumer is informed as specified
under paragraph (E) of rule
3717-1-03.5 of the
Administrative Code that to ensure its safety, the food should be cooked as
specified under paragraph (A)(1)(a), (A)(1)(b), (A)(1)(c), or (A)(4) of this rule; or
(c) The Ohio department of agriculture or the
Ohio department of health grants a variance from the requirements of paragraph
(A)(1)(a), (A)(1)(b), (A)(1)(c), or (A)(4) of this rule based on a HACCP plan
that:
(i) Is submitted by the license holder
and approved by the Ohio department of agriculture or the Ohio department of
health as applicable;
(ii)
Documents scientific data or other information showing that a lesser time and
temperature regimen results in a safe food; and
(iii) Verifies that equipment and procedures
for food preparation and training of food employees at the food service
operation or retail food establishment meet the conditions of the
variance.
(4)
Whole meat roasts including beef, corned beef, lamb, pork, and cured pork
roasts such as ham shall
are to be cooked:(a)(b)
In
If cooked
in an oven, use 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:
(a)
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°(Cº) |
Time1 in Minutes |
Temperature Fº (Cº) |
Time1 in Seconds |
|
130 (54.4) |
112 |
147 (63.9) |
134 |
|
131 (55) |
89 |
149 (65) |
85 |
|
133 (56.1) |
56 |
151 (66.1) |
54 |
|
135 (57.2) |
36 |
153 (67.2) |
34 |
|
136 (57.8) |
28 |
155 (68.3) |
22 |
|
138 (58.9) |
18 |
157 (69.4) |
14 |
|
140 (60) |
12 |
158 (70) |
0 |
|
142 (61.1) |
8 |
||
|
144 (62.2) |
5 |
||
|
145 (62.8) |
4 | ||
|
1Holding time may include post-oven heat rise |
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|
Oven Temperature Based on Roast Weight |
||
|
Oven Type |
Less than 10 lbs (4.5 kg) |
10 lbs (4.5 kg) or more |
|
Still Dry |
350°F (177°C) or more |
250°F (121°C) or more |
|
Convection |
325°F (163°C) or more |
250°F (121°C) or more |
|
High humidity 1 |
250°F (121°C) or less |
250°F (121°C) or less |
|
1 Relative humidity greater than ninety per cent for at least one hour as measured in the cooking chamber or exit of the oven; or in a moisture-impermeable bag that provides one hundred per cent humidity. |
||
; and
(b) 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:
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(c)
Using acceptable Ohio department of agriculture methods under Chapter 918. of
the Revised Code or USDA methods as permitted through a variance granted by the
Ohio department of health or the Ohio department of agriculture, as
applicable.
(B)
Microwave cooking.
Raw animal foods cooked in a microwave oven
shall
are to
be:
(1) Rotated or stirred throughout
or midway during cooking to compensate for uneven distribution of
heat;
(2) Covered to retain surface
moisture;
(3) Heated to a
temperature of at least one hundred sixty-five degrees Fahrenheit (seventy-four
degrees Celsius) in all parts of the food; and
(4) Allowed to stand covered for two minutes
after cooking to obtain temperature equilibrium.
(C) Plant food cooking for hot holding.
Fruits and vegetables
Plant foods that are cooked for hot holding
shall
are to
be cooked to a temperature of one hundred thirty-five degrees Fahrenheit
(fifty-seven degrees Celsius).
(D) Raw animal foods that are cooked using a
non-continuous cooking process shall
are to be:
(1)
Subject to an initial heating process that is no longer than sixty minutes in
duration;
(2) Immediately after
initial heating, cooled according to the time and temperature parameters
specified for cooked time/temperature controlled for safety food under
paragraph (D)(1) of rule
3717-1-03.4 of the
Administrative Code;
(3) After
cooling, held frozen or cold, as specified for time/temperature controlled for
safety food under paragraph (F)(1)(b) of rule
3717-1-03.4 of the
Administrative Code;
(4) Prior to
sale or service, cooked using a process that heats all parts of the food to a
temperature and for a time as specifed under paragraphs (A)(1), (A)(2) and
(A)(4) of this rule;
(5) Cooled
according to the time and temperature parameters specified for cooked
time/temperature controlled for safety food under paragraph (E)(1) of rule
3717-1-03.4 of the
Administrative Code if not either hot held as specified under paragraph (F)(1)
of rule 3717-1-03.4 of the
Administrative Code, served immediately, or held using time as a public health
control as specified under paragraph (I) of rule
3717-1-03.4 of the
Administrative Code after complete cooking; and
(6) Prepared and stored according to written
procedures that:
(a) Have obtained prior
approval from the licensor;
(b) Are
maintained in the food service operation or retail food establishment and are
available to the licensor upon request;
(c) Describe how the requirements specified
under paragraphs (D)(1), (D)(2), (D)(3), (D)(4)
and
to (D)(5) of this rule are to be
monitored and documented by the license holder and the corrective actions to be
taken if the requirements are not met;
(d) Describe how the foods, after initial
heating, but prior to complete cooking, are
to
will be marked or otherwise identified
as foods that must
are to be cooked as specified under paragraph (D)(4)
of this rule prior to being offered for sale or service; and
(e) Describe how the foods, after initial
heating but prior to cooking as specified under paragraph (D)(4) of this rule,
are to be separated from ready-to- eat foods as specified under paragraph (C)
of rule 3717-1-03.2 of the
Administrative Code.
(E)
Manufacturer
cooking instructions.
(1)
Commercially packaged food that bears a manufacturer's
cooking instructions will be cooked according to those instructions before use
in ready-to-eat foods or offered in unpackaged form for human consumption,
unless the manufacturer's instructions specify that the food may be consumed
without cooking.
(2)
Food for which the manufacturer has provided
information that it has not been processed to control pathogens, when used in
ready-to-eat foods or offered for human consumption, will be cooked according
to a time and temperature appropriate for the food.
(1) Except as
specified in paragraph (F)(2) of this rule, before service or sale in
ready-to-eat form, raw, raw-marinated, partially cooked, or marinated-partially
cooked fish shall
are to be:
(a) Frozen
and stored at a temperature of minus four degrees Fahrenheit (minus twenty
degrees Celsius) or below for a minimum of one hundred sixty- eight hours
(seven days) in a freezer;
(b)
Frozen at minus thirty-one degrees Fahrenheit (minus thirty-five degrees
Celsius) or below until solid and stored at minus thirty-one degrees Fahrenheit
(minus thirty-five degrees Celsius) or below for a minimum of fifteen hours;
or
(c) Frozen at minus thirty-one
degrees Fahrenheit (minus thirty-five degrees Celsius) or below until solid and
stored at minus four degrees Fahrenheit (minus twenty degrees Celsius) or below
for a minimum of twenty-four hours.
(2) The provisions of
in paragraph (F)(1)
of this rule do not apply to:
(a) Molluscan
shellfish;
(b) A scallop product
consisting only of the shucked adductor muscle;
(c) Tuna of the species Thunnus alalunga,
Thunnus albacares (yellowfin tuna), Thunnus atlanticus, Thunnus maccoyii
(bluefin tuna, southern), Thunnus obesus (bigeye tuna), or Thunnus thynnus
(bluefin tuna, northern); or
(d)
Aquacultured fish, such as salmon, that:
(i)
If raised in open water, are raised in net-pens; or
(ii) Are raised in land-based operations such
as ponds or tanks; and
(iii) Are
fed formulated feed, such as pellets, that contains no live parasites infective
to the aquacultured fish.
(e) Fish eggs that have been removed from the
skein and rinsed.
(1) Except as
specified in paragraph (F)(2) of this rule, if raw, raw-marinated, partially
cooked, or marinated-partially cooked fish are served or sold in ready-to-eat
form, the person in charge shall
is obligated to record the freezing temperature and
time to which the fish are subjected and shall retain the records at the food service
operation or retail food establishment for ninety calendar days beyond the time
of service or sale of the fish. If the fish are frozen by a supplier, a written
agreement or statement from the supplier stipulating that the fish supplied are
frozen to a temperature and for a time specified under paragraph (F)(1) of this
rule may substitute for the records required
mandated by
this paragraph.
(2) If raw,
raw-marinated, partially cooked, or marinated-partially cooked fish are served
or sold in ready-to-eat form, and the fish are raised and fed as specified in
paragraph (F)(2)(d) of this rule, a written agreement or statement from the
supplier or aquaculturist stipulating that the fish were raised and fed as
specified in paragraph (F)(2)(d) of this rule shall
is to be
obtained by the person in charge and retained in the records of the food
service operation or retail food establishment for ninety calendar days beyond
the time of service or sale of the fish.
Cooked and refrigerated food that is prepared for immediate service in response to an individual consumer order, such as a roast beef sandwich au jus, may be served at any temperature.
(1) Except as
specified under paragraphs (I)(2) and (I)(3) of this rule, time/temperature
controlled for safety food that is cooked, cooled, and reheated for hot holding
shall
is to be
reheated so that all parts of the food reach a temperature of at least one
hundred sixty-five degrees Fahrenheit (seventy-four degrees Celsius) for
fifteen seconds. Remaining unsliced portions of meat roasts that are cooked as
specified under paragraph (A)(4) of this rule may be reheated for hot holding
using the oven parameters and minimum time and temperature conditions specified
under that paragraph.
(2) Except as
specified under paragraph (I)(3) of this rule, time/temperature controlled for
safety food reheated in a microwave oven for hot holding
shall
is to be
reheated so that all parts of the food reach a temperature of at least one
hundred sixty-five degrees Fahrenheit (seventy-four degrees Celsius) and the
food is rotated or stirred, covered, and allowed to stand covered for two
minutes after reheating.
(3)
Ready-to-eat time/temperature controlled for safety food that has been
commercially processed and packaged in a food processing plant that is
inspected by the regulatory authority that has jurisdiction over the plant,
shall
is to be
heated to a temperature of at least one hundred thirty-five degrees Fahrenheit
(fifty-seven degrees Celsius) when being reheated for hot holding.
(4) Reheating for hot holding as specified
under paragraphs (I)(1), (I)(2) and (I)(3) of this rule
shall
is to be
done rapidly and the time the food is between forty- one degrees Fahrenheit
(five degrees Celsius) and the temperatures specified under paragraphs (I)(1),
(I)(2), and (I)(3) of this rule may not
cannot exceed two hours.
Notes
Promulgated Under: 119.03
Statutory Authority: 3717.04, 3717.05
Rule Amplifies: 3717.04, 3717.05
Prior Effective Dates: 03/01/2001, 03/01/2005, 03/01/2009, 01/01/2013, 03/01/2016, 03/01/2019
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