63 (145) 3 minutes 66 (150) 1 minute 70 (158) < 1 second (instantaneous) ; or (3) 74oC (165oF) or above for 15 seconds for Poultry, wild Game Animals, stuffed Fish, stuffed Meat, stuffed pasta, stuffed Poultry, stuffed Ratites, or stuffing containing Fish, Meat, Poultry, or Ratites. Whole Meat roasts, including beef, corned beef, lamb, pork, and cured pork roasts such as (B) ham, shall be cooked: (1) In an oven that is preheated to the temperature specified for the roast's weight in the following chart and that is held at that temperature: Oven Type Oven Temperature Based on Roast Weight Less than 4.5 kg (10 lbs) 4.5 kg (10 lbs) or more 177oC (350oF) or more 121oC (250oF) or more Still Dry Convection 163oC (325oF) or more 121oC (250oF) or more High Humidity1 121oC (250oF) or less 121oC (250oF) or less Relative humidity greater than 90% for at least 1 hour as measured in the cooking chamber or exit of 1 the oven; or in a moisture-impermeable bag that provides 100% humidity. ; and (2) As specified in the following chart, to heat all parts of the Food to a temperature and for the holding time that corresponds to that temperature: Temperature Time1 in Temperature Time1 in °C (°F) Minutes °C (°F) 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
63 (145) 3 minutes 66 (150) 1 minute 70 (158) < 1 second (instantaneous) ; or (3) 74oC (165oF) or above for 15 seconds for Poultry, wild Game Animals, stuffed Fish, stuffed Meat, stuffed pasta, stuffed Poultry, stuffed Ratites, or stuffing containing Fish, Meat, Poultry, or Ratites. (B) Whole Meat roasts, including beef, corned beef, lamb, pork, and cured pork roasts such as ham, shall be cooked: (1) In an oven that is preheated to the temperature specified for the roast's weight in the following chart and that is held at that temperature: Oven Type Oven Temperature Based on Roast Weight Less than 4.5 kg (10 lbs) 4.5 kg (10 lbs) or more Still Dry 177oC (350oF) or more 121oC (250oF) or more Convection 163oC (325oF) or more 121oC (250oF) or more High Humidity1 121oC (250oF) or less 121oC (250oF) 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. ; and (2) As specified in the following chart, to heat all parts of the Food to a temperature and for the holding time that corresponds to that temperature: Temperature °C (°F) Time1 in Minutes Temperature °C (°F) Time1 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
144c200.docx