Common use of COOKING TEMPERATURES Clause in Contracts

COOKING TEMPERATURES. a. Only MFF units that are classified as a Type 3 or Type 4 are approved to cook foods. b. Food must be cooked to at least the minimum temperatures and times specified below, unless a consumer advisory is provided as noted in (c): o 165°F for < 1 second (instantaneous)--poultry; baluts, wild game animals; stuffing containing fish, meat, poultry or ratites; stuffed fish, meat, pasta, poultry or ratites as specified in 3-401.11 (A) (3) of the Food Code; o 155° F for 15 seconds--comminuted fish; comminuted meat (hamburgers); pooled raw eggs or as specified in Section 3-401.11 (A) (2) of the Food Code; o 145° F for 15 seconds-- fish; meat; pork; and raw shell eggs that are broken and prepared in response to a consumer’s order for immediate service or as specified in Section 3-401.11 (A) (1) (a) and (b) of the Food Code. o Roasts (whole beef, pork, cured pork (ham) and corned beef) must be cooked using the parameters specified in Section 3-401.11. Recommend contacting the Department for additional time/temperature options. c. Reference § 3-603.11 regarding specific consumer advisory language as applicable.

COOKING TEMPERATURES. ‌ a. Only MFF or Mobile TFS units that are classified as a Type 3 or Type 4 are approved to cook foods. b. Food must be cooked to at least the minimum temperatures and times specified below, unless a consumer advisory is provided as noted in (c): o 165°F for < 1 second (instantaneous)--poultry; baluts, wild game animals; stuffing containing fish, meat, poultry or ratites; stuffed fish, meat, pasta, poultry or ratites as specified in 3-401.11 (A) (3) of the Food Code; o 155° F for 15 seconds--comminuted fish; comminuted meat (hamburgers); pooled raw eggs or as specified in Section 3-401.11 (A) (2) of the Food Code; o 145° F for 15 seconds-- fish; meat; pork; and raw shell eggs that are broken and prepared in response to a consumer’s order for immediate service or as specified in Section 3-401.11 (A) (1) (a) and (b) of the Food Code. o Roasts (whole beef, pork, cured pork (ham) and corned beef) must be cooked using the parameters specified in Section 3-401.11. Recommend contacting the Department for additional time/temperature options. c. Reference § 3-603.11 regarding specific consumer advisory language as applicableasapplicable.