Section 25-A900. COOKING - RAW ANIMAL FOODS

 

900.1Except as specified in §§ 900.2, 900.3, and 900.4, 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 of the following methods based on the food that is being cooked: 

 

(a)Sixty-three degrees Celsius (63o C) (one hundred forty-five degrees  Fahrenheit (145o F)) or above for fifteen (15) seconds for: P 

 

(1)Raw shell eggs that are broken and prepared in response to a  consumer’s order and for immediate service; P and

 

(2)Fish and meat, including game animals commercially raised for  food as specified in § 706.1(a) and game animals under a voluntary  inspection program as specified in § 706.1(b); except as specified  in §§ 900.1(b), and 900.1(c), and § 900.2; P

 

(b)Sixty-eight degrees Celsius (68o C) (one hundred fifty-five degrees  Fahrenheit (155oF )) for fifteen (15) seconds or the temperature specified  in the following chart that corresponds to the holding time for ratites,  mechanically tenderized, and injected meats; the following if they are  comminuted: fish, meat, game animals commercially raised for food as  specified in § 706.1(a), and game animals under a voluntary inspection  program as specified in § 706.1(b); and raw eggs that are not prepared as  specified in § 900.1(a)(1): P 

 

 

Minimum
Temperature                                         Time                            oC (oF)
63 (145)	3 minutes
66 (150)	1 minute
70 (158)	< 1 second (instantaneous)

 

; or

 

(c)Seventy-four degrees Celsius (74o C) (one hundred sixty-five degrees  Fahrenheit (165o F)) or above for fifteen (15) seconds for:    

 

(1)Poultry, baluts, and wild game animals as specified in §§ 706.3 and  706.4; and

 

(2)Stuffed fish, stuffed meat, stuffed pasta, stuffed poultry, stuffed  ratites, or stuffing containing fish, meat, poultry or ratites. P 

 

900.2Whole meat roasts, including beef, corned beef, lamb, pork, and cured pork roasts such as ham, shall be cooked: 

 

(a)In an oven that is preheated to the temperature specified for the roast's  weight in Chart A, and that is held at that temperature: Pf 

 

 

CHART A ─ Oven Temperatures

 

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 ninety percent (90%) for at least one (1) hour as measured in the cooking chamber or exit of the oven; or in a moisture-impermeable bag that provides one hundred percent (100%) humidity.

 

 

; and

 

(b)To heat all parts of the food to a temperature and for the holding time that  corresponds to that temperature as specified in Chart B. P

 

CHART B ─ Internal Meat Temperatures

 

Temperature oC (oF)	Time1 in Minutes	Temperature oC (oF)	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
62.2 (144)	5
62.8 (145)	4
1Holding time may include postoven heat rise.

 

 

900.3A raw animal food such as raw eggs, raw fish, raw-marinated fish, raw molluscan shellfish, or 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 § 900.4, may be served or offered for sale upon consumer request or selection in a ready-to-eat form under the following conditions: 

(a)If the food establishment serves a population that is not a highly  susceptible population, and the consumer is informed as specified in §  1105 that to ensure the safety of the food, it should be cooked as specified  in §§ 900.1 or 900.2; and

 

(b)The food, if served or offered for service by consumer selection from a  children’s menu, does not contain comminuted meat; or Pf

(c)If the food establishment serves a population that is not a highly susceptible population and the Department grants a variance from §§ 900.1  and 900.2 as specified in § 4102 based on a HACCP Plan that: 

 

(1)Is submitted by the licensee and approved as specified in §§ 4103  and 4104;

 

(2)Documents scientific data or other information showing that a  lesser time and temperature regimen results in a safe food; and

 

(3)Verifies that equipment and procedures for food preparation and  training of food employees at the food establishment meet the  conditions of the variance. 

 

900.4A raw or undercooked whole-muscle, intact beef steak may be served or offered for sale in a ready-to-eat form if:

 

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

 

(b)The steak is labeled to indicate that it meets the definition of "whole  muscle, intact beef" as specified in § 700.5; and

 

(c)The steak is cooked on both the top and bottom to a surface temperature of  sixty-three degrees Celsius (63o C) (one hundred forty-five degrees  Fahrenheit (145o F)) or above and a cooked color change is achieved on all  external surfaces.

 

900.5Raw 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 (60)  minutes in duration; P   

 

(b)Immediately after initial heating, cooled according to the time and  temperature parameters specified for cooked potentially hazardous food  (time/temperature control for safety food) as specified in § 1003.1; P 

 

(c)After cooling, held frozen or cold, as specified for potentially hazardous  food (time/temperature control for safety food) in § 1005.1(b); P

 

(d)Prior to sale or service, cooked using a process that heats all parts of the  food to a temperature of at least seventy-four degrees Celsius (74o C) (one  hundred sixty-five degrees Fahrenheit (165o F)) for fifteen (15) seconds; P

 

(e)Cooled according to the time and temperature parameters specified for  cooked potentially hazardous food (time/temperature control for safety  food) as specified in § 1003.1 if not either hot held as specified in §  1005.1, served immediately, or held using time as a public health control  as specified in § 1009 after complete cooking; P and

 

(f)Prepared and stored according to written procedures that:

 

(1)Have obtained prior approval from the Department; Pf

 

(2)Are maintained in the food establishment and are available to the  Department upon request; Pf

 

(3)Describe how the requirements specified in § 900.5.1(a) through  (e) 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 in § 900.5(d) prior to being offered for  sale or service; Pf and

 

(5)Describe how the foods, after initial heating but prior to cooking as  specified in § 900.5(d), are to be separated from ready-to-eat foods  as specified in § 802.1(a)(2). Pf

 

authority

Sections 4 and 10 of An Act Relating to the adulteration of foods and drugs in the District of Columbia, approved February 17, 1898 (30 Stat. 246: D.C. Official Code §§ 48-104 and 48-110 (2009 Repl.)); Section 7 of An Act Making Appropriations to provide for the expenses for the government of the District of Columbia for the fiscal year ending June thirtieth, nineteen hundred and three, and for other purposes (32 Stat.627: D.C. Official Code § 47-2834(a)(1), (a)(2), and (b) (2005 Repl.)); and Mayor’s Order 2002-103, dated June 18, 2002 and Mayor’s Order 98-139, dated August 20, 1998.

source

Final Rulemaking published at 50 DCR 4394 (June 6, 2003), incorporating by reference the text of Proposed Rulemaking published at 49 DCR 6184, 6241-44 (July 5, 2002); as amended by Final Rulemaking published at 59 DCR 13690 (November 30, 2012).