TITLE 77: PUBLIC HEALTH
CHAPTER I: DEPARTMENT OF PUBLIC HEALTH
SUBCHAPTER m: FOOD, DRUGS AND COSMETICS
PART 750 FOOD SERVICE SANITATION CODE
SECTION 750.187 MINIMUM HOLDING TIMES REQUIRED AT SPECIFIED TEMPERATURES FOR COOKING ALL PARTS 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 750.187 MINIMUM HOLDING TIMES REQUIRED AT SPECIFIED TEMPERATURES FOR COOKING ALL PARTS OF ROASTS OF BEEF AND CORNED BEEF
Section 750.187 Minimum Holding Times Required at Specified Temperatures for Cooking All Parts of Roasts of Beef and Corned Beef
|
Temp. (2) °F (°C) |
Time(1) |
Temp.(2) °F (°C) |
Time(1) |
Temp.(2) °F (°C) |
Time (1) |
|
130(54) |
121 minutes |
136(58) |
32 minutes |
142(61) |
8 minutes |
|
132(56) |
77 minutes |
138(59) |
19 minutes |
144(62) |
5 minutes |
|
134(57) |
47 minutes |
140(60) |
12 minutes |
145(63) |
3 minutes |
(1) Holding time may include postoven heat rise
(2) Refer to Section 750.186 for oven temperature requirements
(Source: Added at 20 Ill. Reg. 2171, effective January 20, 1996)