S.D. Admin. R. 44:02:07:28

Current through Register Vol. 51, page 54, October 28, 2024

Section 44:02:07:28 - Cooking potentially hazardous food

Raw animal foods such as eggs, fish, poultry, meat, and foods containing these raw animal foods, must be cooked to heat all parts of the food to the following minimum requirements for temperature and time:

(1) A temperature of 63°C (145°F) or above for 15 seconds as shown in the following chart for eggs in the shell that are broken and prepared for immediate service in response to a consumer's order and for fish, seafood, beef, veal, lamb, and mutton:

Minimum Cooking Temperatures and Times

Temperatures	Time	Food
63°C (145°F)	15 seconds	Shell eggs for individual order, immediate service; Fish, seafood, beef, veal, lamb, mutton and buffalo
68°C (155°F) 66°C (150°F) 63°C (145°F)	15 seconds, or 1 minute, or 3 minutes	Pork, game animals, ground or chopped meat and fish, injected meats, eggs in multiserving batches

(2) A temperature of 68°C (155°F) for 15 seconds or the temperature specified in the previous chart that corresponds to the cooking time for pork and exotic species of game animals, comminuted fish and meats, injected meats, and eggs that are not prepared for immediate service to a consumer;

(3) At a temperature of 74°C (165°F) or above for 15 seconds for poultry, stuffed fish, stuffed meat, stuffed pasta, stuffed poultry, or stuffing containing fish, meat, or poultry;

(4) As specified for roasts of beef and corned beef cooked:

(a) In an oven that is preheated to the temperature specified for their weight in the following chart and that is held at or above that temperature; and

Oven Parameters Required for Destruction of Pathogens

on the Surface of Roasts of Beef and Corned Beef

Oven Type	Oven Temperature
Roast Weight
Less than or equal to 4.5 kg(10 lbs)	Greater than 4.5 kg (10 lbs)
Still Dry	177°C (350°F)	121°C (250°F)
Convection	163°C (325°F)	163°C (325°F)
High Humidity*	Less than 121° C (250°F)	Less than 121°C (250°F)
*Relative humidity greater than 90% for at least one hour as measured in the cooking chamber or exit the oven; or in a moisture-impermeable bag that provides 100% humidity.

(b) To a food temperature as specified in the following chart and held for the corresponding amount of time specified in the following chart for that temperature:

Minimum Holding Times Required at Specified Temperatures

for Cooking All Parts of Roasts of Beef and Corned Beef

RARE MEDIUM RARE
Temperature Time* °C (°F)		Temperature Time* °C (°F)		Temperature Time* °C (°F)
54 (130)	121 minutes	58 (136)	32 minutes	61 (142)	8 minutes
56 (132)	77 minutes	59 (138)	19 minutes	62 (144)	5 minutes
57 (134)	47 minutes	60 (140)	12 minutes	63 (145)	3 minutes
*Holding time may include postoven heat rise.

Except for food establishments serving a highly susceptible population, this section does not apply to raw or partially cooked foods, if the food is a raw animal food, such as raw marinated fish, raw molluscan shellfish, or steak tartare or a partially cooked food, such as lightly cooked fish, rare meat, and soft-cooked eggs, that is served or offered for sale in a ready-to-eat form and the consumer is informed that to ensure their safety the food should be cooked as required.

S.D. Admin. R. 44:02:07:28

23 SDR 195, effective 5/26/1997.

General Authority: SDCL 34-1-17, 34-18-22.

Law Implemented: SDCL 34-18-22, 34-18-25.