Cooking B Cooking cooked Time and temperature combinations to MPI Regulations, Section Salmonella – and beef, roast beef, meet either a 6.5 or a 7.0 log reduction 381.17(a) L. and cooked corned in monocytogenes Salmonella. survival during beef products Appendix A to FSIS cooking process Compliance Guidelines Access Appendix A, on internet at: B cooking USDA FSIS regulations state that fully MPI Regulations, Section Salmonella – and ground beef patties cooked patties should reach an 318.23(b)(1)(i) L. instantaneous internal temperature of monocytogenes survival during 160˚F (71˚C). Access on internet at: cooking process Cooking cured and Poultry products should be cooked to FSIS. 2005 non-cured poultry specific time and temperature Compliance Guides. products combinations upon fat content of tables for the product. cooking ready-to-eat poultry products Access on internet at: Cooking B Contamination Cooking pork Pork cooked to an internal temperature – with chops in a of at least 151F (66C) using a Trichinella conventional or conventional or convection oven or flat spiralis convection oven or grill rendered the trichina flat grill to an internal temperature of 151F (66C)
Cooking B – Salmonella and L. monocytogenes survival during cooking process Cooking cooked beef, roast beef, and cooked corned beef products Time and temperature combinations to meet either a 6.5 or a 7.0 log reduction in Salmonella. MPI Regulations, Section 381.17(a) Appendix A to FSIS Compliance Guidelines Access Appendix A, on internet at: B – Salmonella and L. monocytogenes survival during cooking process cooking ground beef patties USDA FSIS regulations state that fully cooked patties should reach an instantaneous internal temperature of 160˚F (71˚C). MPI Regulations, Section 318.23(b)(1)(i) Access on internet at: Cooking cured and non-cured poultry products Poultry products should be cooked to specific time and temperature combinations upon fat content of the product. FSIS. 2005 Compliance Guides. tables for cooking ready-to-eat poultry products Access on internet at: Cooking B – Contamination with Trichinella spiralis Cooking pork chops in a conventional or convection oven or flat grill to an internal temperature of 151F (66C) Pork cooked to an internal temperature of at least 151F (66C) using a conventional or convection oven or flat grill rendered the trichina
SDupdate10-9-2014.docx