Section 410IAC7-24-182. Cooking of raw animal foods

   (a) Except as specified under subsections (b) through (d), 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 (1) of the following methods based on the food that is being cooked:

(1) One hundred forty-five (145) degrees Fahrenheit or above for fifteen (15) seconds for the following:

(A) Raw shell eggs that are broken and prepared in response to a consumer's order and for immediate service.

(B) Except as specified under subdivisions (2) and (3) and subsection (b), fish, meat, and game animal.

(2) One hundred fifty-five (155) degrees Fahrenheit for fifteen (15) seconds or the temperature specified in the chart in subsection (b) that corresponds to the holding time for the following:

(A) Injected meats.

(B) Raw eggs, such as eggs that are pooled, that are not prepared as specified under subdivision (1).

(C) Comminuted meat, fish, or game animal.

(3) One hundred sixty-five (165) degrees Fahrenheit or above for fifteen (15) seconds for the following:

(A) Poultry.

(B) Game animals.

(C) Stuffed:

(i) fish;

(ii) meat;

(iii) pasta; or

(iv) poultry.

(D) Stuffing containing fish, meat, or poultry.

  (b) Whole beef roasts, corned beef roasts, pork roasts, and cured pork roasts, such as ham, shall be cooked as follows:

(1) In an oven that is preheated to the temperature specified for the roast's weight in the chart in subdivision (3) and that is held at that temperature.

(2) As specified in the chart in subdivision (3), to heat all parts of the food to a temperature and for the holding time that corresponds to that temperature.

(3) The minimum cooking temperatures and holding times at a specified temperature are as follows:

MINIMUM COOKING TEMPERATURES AND HOLDING TIMES AT SPECIFIED TEMPERATURE
165°F for 15 seconds	Poultry and foods containing poultry; stuffed meat, fish, or pasta; and stuffing containing fish or meat; foods containing game animals.
165°F for 2 minutes	Microwave cooking for raw animal foods: covered, rotated, or stirred throughout or midway through the cooking process and held for 2 minutes covered.
158°F for 1 second 155°F for 15 seconds 150°F for 1 minute or 145°F for 3 minutes	Injected meats; comminuted raw meat, fish, or game animal; and raw shell eggs that are not prepared for immediate service (pooled or hot held).
145°F for 15 seconds	Raw shell eggs prepared for immediate service; meat, fish, and game animal not otherwise specified in this chart.
158°F for 0 seconds 157°F for 14 seconds 155°F for 22 seconds 153°F for 34 seconds 151°F for 54 seconds 149°F for 85 seconds 147°F for 134 seconds 145°F for 4 minutes	Roasts of beef, corned beef, pork, and cured pork: Note – holding time may include post-cooking heat rise.
144°F for 5 minutes	Oven Type	Roast Weight Less than 10 lbs.	Roast Weight More than 10 lbs.
142°F for 8 minutes 140°F for 12 minutes 138°F for 18 minutes	Still Dry	Oven temperature ≥ 350°F	Oven temperature ≥ 250°F
136°F for 28 minutes 135°F for 36 minutes 133°F for 56 minutes 131°F for 89 minutes or	Convection	Oven temperature ≥ 325°F	Oven temperature ≥ 250°F
130°F for 112 minutes	High Humidity(1)	Oven temperature ≤ 250°F	Oven temperature ≤ 250°F
135°F	Potentially hazardous food cooked for hot holding: fruits, vegetables, and potentially hazardous foods not otherwise listed that will be hot held.
(1) Relative humidity greater than ninety (90) percent for at least 1 hour as measured in the cooking chamber or exit of the oven or in a moisture-impermeable bag that provides one hundred (100) percent 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 the:

(1) food establishment serves a population that is not a highly susceptible population;

(2) steak is labeled to indicate that it meets the definition of whole-muscle, intact beef as specified under section 142(e) of this rule; and

(3) steak is cooked on both the top and bottom to a surface temperature of one hundred forty-five (145) degrees Fahrenheit or above and a cooked color change is achieved on all external surfaces.

  (d) A raw animal food, such as:

(1) raw egg;

(2) raw fish;

(3) raw-marinated fish;

(4) raw molluscan shellfish; or

(5) 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), may be served or offered for sale in a ready-to-eat form if the retail food establishment serves a population that is not a highly susceptible population and the consumer is informed as specified under section 196 of this rule that to ensure its safety, the food should be cooked as specified under subsection (a) or (b).

  (e) For purposes of this section, a violation of subsection (a), (b), (c), or (d) is a critical item. (Indiana State Department of Health; 410 IAC 7-24-182; filed Oct 13, 2004, 12:30 p.m.: 28 IR 855; readopted filed Jul 15, 2010, 12:12 p.m.: 20100728-IR-410100261RFA; readopted filed Nov 10, 2016, 8:45 a.m.: 20161207-IR-410160371RFA)