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.
