Temperature °F (°C) | Time |
145 (63) | 3 minutes |
150 (66) | 1 minute |
155 (68) | 17 seconds |
(c) 165°F (74°C) or above for <1 second (instantaneous) for poultry; baluts; wild game animals; stuffed fish; stuffed meat; stuffed pasta; stuffed poultry; stuffed ratites; or stuffing containing fish, meat, poultry, or ratites.
(2) Whole meat roasts, including beef, corned beef, lamb, pork, and cured pork roasts such as ham, must be cooked:
(a) As specified in the following Table 3-2, to heat all parts of the food to a temperature and for the holding time that corresponds to that temperature:
Table 3-2: Temperature and Holding Time
Temperature °F (°C) | Time in Minutes1 | Temperature °F (°C) | Time in Seconds1 |
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 | | | | |
1 | Holding time may include postoven heat rise. |
(b) In an oven that is preheated to the temperature specified for the roast's weight in Table 3-3 and that is held at that temperature; and
Table 3-3: Oven Temperature Based on 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 Humidity1 | 250°F (121°C) or less | 250°F (121°C) or less |
1 | Relative humidity greater than 90 percent 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 percent humidity. |
(3) A raw or undercooked whole-muscle, intact beef steak may be served or offered for sale in a ready-to-eat form if:
(a) The food establishment serves a population that is not a highly susceptible population;
(b) The steak is labeled to indicate that it meets the definition of
whole-muscle,
intact beef as specified under WAC
246-215-03200(5); and
(c) The steak is cooked on both the top and the bottom to a surface temperature of 145°F (63°C) or above and a cooked color change is achieved on all external surfaces.
(4) 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 (3) of this section, may be served or offered for sale in a ready-to-eat form if:
(a) As specified under WAC
246-215-03800 (3)(a) and (b), the
food establishment serves a population that is not a
highly susceptible population;
(b) The food is not offered from a children's menu or children's section of any menu; and
(c) The
consumer is informed as specified under WAC
246-215-03620 that to ensure its safety, the
food should be cooked as specified under subsection (1) or (2) of this section; or
(d) The
regulatory authority grants a
variance from subsection (1) or (2) of this section as specified under WAC
246-215-08110 based on a
haccp plan that:
(i) Is submitted by the
permit holder and
approved as specified under WAC
246-215-08115;
(ii) Documents scientific data or other information showing that a lesser time and temperature regimen results in safe food; and
(iii) Verifies that equipment and procedures for food preparation and training of food employees at the food establishment meet the conditions of the variance.
[Statutory Authority: RCW
43.20.050 and
43.20.145. WSR 21-01-122, § 246-215-03400, filed 12/15/20, effective 3/1/22; WSR 13-03-109, § 246-215-03400, filed 1/17/13, effective 5/1/13.]