TITLE 77: PUBLIC HEALTH
CHAPTER I: DEPARTMENT OF PUBLIC HEALTH
SUBCHAPTER m: FOOD, DRUGS AND COSMETICS
PART 750 FOOD SERVICE SANITATION CODE
SECTION 750.186 OVEN PARAMETERS REQUIRED FOR DESTRUCTION OF PATHOGENS ON THE SURFACE OF ROASTS OF BEEF AND CORNED BEEF
CHAPTER I: DEPARTMENT OF PUBLIC HEALTH
SUBCHAPTER m: FOOD, DRUGS AND COSMETICS
PART 750 FOOD SERVICE SANITATION CODE
SECTION 750.186 OVEN PARAMETERS REQUIRED FOR DESTRUCTION OF PATHOGENS ON THE SURFACE OF ROASTS OF BEEF AND CORNED BEEF
Section 750.186 Oven Parameters Required for Destruction of Pathogens on the Surface of Roasts of Beef and Corned Beef
|
Oven Type |
Oven Temp(2) |
|
|
|
Roast Weight |
|
|
|
Less than or equal to 4.5 kg (10 lbs.) |
Greater than 4.5 kg (10 lbs.) |
|
Still Dry |
350°F (177°C) |
250°F (121°C) |
|
Convection |
325°F (163°C) |
325°F (163°C) |
|
High Humidity(1) |
< 250°F (121°C) |
< 250°F (121°C) |
(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
(2) Refer to Section 750.187 for minimum holding time requirements
(Source: Added at 20 Ill. Reg. 2171, effective January 20, 1996)