HomeMy Public PortalAboutNon-Continuous Cooking GuidanceNON -CONTINUOUS COOKING OF RAW ANIMAL FOODS 3-401.14
Raw animal foods that are cooked using a non -continuous cooking process shall be:
(A) Subject to an initial heating process that is no longer than sixty minutes
in duration; P
(B) Immediately after initial heating, cooled according to 3-501.14(A) which states:
(1) Within 2 hours from 57°C (135°F) to 21°C (70°F); Pand
(2) Within a total of 6 hours from 57°C (135°F) to 5°C (41 °F) or less. P
(C) After cooling, held frozen or cold, as specified for TCS (Time/Temperature Control
for Safety Food) under Section 3-501.16(A)(2) which states at 5°C (41°F) or less. P
(D) Prior to sale or service, cooked using a process that heats all parts of the food to a
temperature and for a time specified under Sections 3-401.11 (A) -(C). P
(Cooking charts below are from 3-401.11.)
Minimum
Temperature
°C (°F)
Minimum
Time
63
(145)
3 minutes
66
(150)
1 minute
70
(158)
< 1 second (instantaneous)
Oven Temperature Based on Roast Weight
Oven Type
Less than 4.5 kg (10 lbs.)
4.5 kg (10 lbs.) or More
Still Dry
177°C (350°F) or more
121°C (250°F) or more
Convection
163°C (325°F) or more
121°C (250°F) or more
High Humidity'
121°C (250°F) or less
121°C (250°F) or less
1 Relative humidity greater than 90% for at least 1 hour as measured in the cooking chamber or
exit of the oven; or in a moisture -impermeable bag that provides 100% humidity.
Temp
°C (°F)
Time' in
Minutes
Temp
°C (°F)
Time' in
Seconds
54.4
(130)
112
63.9 (147)
134
55.0
(131)
89
65.0 (149)
85
56.1
(133)
56
66.1 (151)
54
57.2
(135)
36
67.2 (153)
34
57.8
(136)
28
68.3 (155)
22
58.9
(138)
18
69.4 (157)
14
60.0
(140)
12
70.0 (158)
0
61.1
(142)
8
62.2
(144)
5
62.8
(145)
4
'Holding time may include postoven heat rise.
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(E) Cooled according to the time and temperature parameters specified for cooked TCS
food under Section 3-501.14(A) as in (B) above if not either hot -held as specified under
Section 3-501.16(A) which states at 57°C (135°F) or above, served immediately, or held
using time as a public health control as specified under Section 3-501.19, Time as a
Public Health Control, after complete cooking; P and
(F) Prepared and stored according to written procedures that:
(1) Have obtained prior approval from the regulatory authority; Pf
(2) Are maintained in the food establishment and are available to the regulatory
authority upon request. Pf
(3) Describe how the requirements specified under Section (A) though (E) of this
section above are to be monitored and documented by the permit holder and the
corrective actions to be taken if the requirements are not met; Pf
(4) Describe how the foods, after initial heating, but prior to complete cooking,
are to be marked or otherwise identified as foods that must be cooked as
specified under Section (D) of this section prior to being offered for sale or
service; Pf
(5) Describe how the foods, after initial heating but prior to cooking as specified
under Section (D) of this section, are to be separated from ready -to -eat foods as
specified under Section 3-302.11(A) Packaged and Unpackaged Food -
Separation, Packaging and Segregation. Pf
(Document updated November, 2018 after MA adopted the 2013 Federal Food Code and the 2015
Amendments.)
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