A. Except as specified in subsections B, C, and D of this section, raw animal foods such as eggs,
fish,
meat,
poultry, and foods containing these raw animal foods shall 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:
1. 145°F (63°C) or above for 15 seconds for:
P
a. Raw eggs that are broken and prepared in response to a consumer's order and for immediate service;P and
b. Except as specified under subdivisions A 2 and 3 and subsections B and C of this section,
fish and
intact meat, including game animals commercially raised for
food and game animals under a voluntary
inspection program as specified under
12VAC5-421-330 A 1;
P
2. 155°F (68°C) for 17 seconds or the temperature specified in the following chart that corresponds to the holding time for ratites,
mechanically tenderized meats, and
injected meats; the following if they are
comminuted:
fish,
meat, game animals commercially raised for
food and game animals under a voluntary
inspection program as specified under
12VAC5-421-330 A 1; and raw eggs that are not prepared as specified under subdivision 1 a of this subsection:
P
|
Minimum
|
|
Temperature°F (°C)
|
Time
|
|
145 (63)
|
3 minutes
|
|
150 (66)
|
1 minute
|
|
158 (70)
|
<1 second (instantaneous)
|
; or
3. 165°F (74°C) or above for less than one second (instantaneous) for
poultry, baluts, wild game animals as specified under
12VAC5-421-330 A 2, stuffed
fish, stuffed
meat, stuffed pasta, stuffed
poultry, stuffed ratites, or stuffing containing
fish,
meat,
poultry, or ratites.
P
B. Whole
meat roasts including beef, corned beef, lamb, pork, and cured pork roasts such as ham shall be cooked:
1. 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:
P
|
Temperature°F (°C)
|
Time1 in Minutes
|
Temperature°F (°C)
|
Time1 in Seconds
|
|
130 (54.4)
|
112
|
147 (63.9)
|
134
|
|
131 (55.0)
|
89
|
149 (65.0)
|
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 (60.0)
|
12
|
158 (70.0)
|
0
|
|
142 (61.1)
|
8
|
|
144 (62.2)
|
5
|
|
145 (62.8)
|
4
|
|
1Holding time may include postoven heat rise.
|
; and
2. 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.
Pf
f
|
Oven Type
|
Oven Temperature Based on Roast Weight
|
|
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 Humidity1
|
250°F (121°C) or less
|
250°F (121°C) or less
|
|
1Relative humidity greater than 90% 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% humidity.
|
C. A raw or undercooked
whole-muscle, intact beef steak may be served or offered for sale in a ready-to-eat form if:
1. The food establishment serves a population that is not a highly susceptible population;
2. The steak is labeled, as specified under
12VAC5-421-270 E, to indicate that it meets the definition of "
whole-muscle, intact beef"; and
3. The steak is cooked on both the top and bottom to a surface temperature of 145°F (63°C) or above and a cooked color change is achieved on all external surfaces.
D. 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 subsection C of this section, may be served or offered for sale upon request or
consumer selection in a ready-to-eat form if:
1. As specified under subdivisions 3 a and b of
12VAC5-421-950 the
food establishment serves a population that is not a
highly susceptible population;
2. The food, if served or offered for service by consumer selection from a children's menu, does not contain comminuted meat;Pf and
3. The
consumer is informed as specified under
12VAC5-421-930 that to ensure its safety, the
food should be cooked as specified under subsection A or B of this section; or
4. The
department grants a
variance from subsection A or B of this section as specified in
12VAC5-421-3570 based on a
HACCP plan that:
a. Is submitted by the
permit holder and
approved as specified under
12VAC5-421-3570;
b. Documents scientific data or other information that shows that a lesser time and temperature regimen results in a safe food; and
c. Verifies that equipment and procedures for food preparation and training of food employees at the food establishment meet the conditions of the variance.
Notes
12 Va. Admin. Code §
5-421-700
Derived from Virginia Register Volume 18, Issue 10, eff. March 1, 2002; amended, Virginia Register Volume 24, Issue 2, eff. October 16, 2007; Volume 26, Issue 7, eff. January 1, 2010; Amended, Virginia Register Volume 32, Issue 22, eff. 7/12/2016; Amended, Virginia Register Volume 37, Issue 18, eff. 6/10/2021.
Statutory Authority: §§
35.1-11 and 35.1-14 of the Code of Virginia.
