18 Alaska Admin. Code § 31.232

Current through August 30, 2024

Section 18 AAC 31.232 - Temperature and time control: cooking

(a) The operator of a food establishment shall ensure that if potentially hazardous food requires cooking, all parts are cooked with no interruption in the cooking process to the minimum internal temperature, and held at that temperature for the time shown in Table B of this section except as specified in (b) of this section and Table D of this section.

TABLE B

MINIMUM INTERNAL TEMPERATURES AND TIME

ITEM TEMPERATURE TIME

Poultry; stuffed meat,

seafood, pasta, game meat,

or poultry; stuffing

containing meat, seafood,

ratites, or poultry;

traditional wild game meat165° F 15 seconds Ground or restructured

meat, game meat, seafood;

ratites;

and injected meat158° F one second155° F 15 seconds150° F one minute145° F three minutes Meat; seafood;

game meat;

other potentially hazardous

food requiring cooking,

including seafood and eggs;

eggs may be cooked to a

temperature below 145° F

if ordered by an adult

consumer and prepared for

immediate service145° F 15 seconds

(b) The operator of a food establishment shall ensure that whole meat roast, including a beef, corned beef, lamb, pork, and cured pork roast, is cooked

(1) in an oven that is preheated to the temperature specified for the roast's weight in Table C of this section and that is held at that temperature; and

TABLE C

WHOLE MEAT ROAST

OVEN TYPE AND TEMPERATURE Oven Type Oven Temperature Based on Roast Weight Less than 10 pounds 10 pounds or more Still Dry 350° F or above 250° F or above Convection 325° F or above 250° F or above High Humidity* 250° F or below 250° F or below* 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.

(2) as specified in Table D of this section, to heat all parts of the food to a temperature and for the holding time that corresponds to that temperature;

TABLE D

WHOLE MEAT ROAST

MINIMUM INTERNAL TEMPERATURES AND TIME

Temperature (° F)

Time*

130112 minutes 13189 minutes 13356 minutes 13536 minutes 13628 minutes 13818 minutes 14012 minutes 1428 minutes 1445 minutes 1454 minutes 147134 seconds 14985 seconds 15154 seconds 15522 seconds 15714 seconds 1580 seconds * Holding time may include post-oven heat rise.

(c) The operator of a food establishment shall ensure that raw animal food that is cooked in a microwave oven is

(1) rotated throughout or stirred midway during the cooking process to compensate for uneven heat distribution;

(2) covered to retain surface moisture;

(3) heated to a temperature of at least 165º F in all parts of the food; and

(4) allowed to stand covered for two minutes after cooking to obtain temperature equilibrium.

(d) In this section, "restructured meat" means meat that is potentially hazardous food, and that is processed and formed in a manner that might cause surface contaminants to become incorporated inside the final product.

18 AAC 31.232

Eff. 12/28/2006, Register 180

Authority:AS 17.20.005

AS 17.20.020

AS 17.20.072

AS 17.20.180

AS 17.20.290

AS 44.46.020