TITLE 77: PUBLIC HEALTH
CHAPTER I: DEPARTMENT OF PUBLIC HEALTH
SUBCHAPTER m: FOOD, DRUGS AND COSMETICS
PART 760 RETAIL FOOD STORE SANITATION CODE
SECTION 760.195 MINIMUM FOOD TEMPERATURE AND HOLDING TIME REQUIRED UNDER SECTION 760.190(A)(2) FOR COOKING ALL PARTS OF PORK AND GAME ANIMALS, COMMINUTED FISH AND MEATS, AND INJECTED MEATS
CHAPTER I: DEPARTMENT OF PUBLIC HEALTH
SUBCHAPTER m: FOOD, DRUGS AND COSMETICS
PART 760 RETAIL FOOD STORE SANITATION CODE
SECTION 760.195 MINIMUM FOOD TEMPERATURE AND HOLDING TIME REQUIRED UNDER SECTION 760.190(A)(2) FOR COOKING ALL PARTS OF PORK AND GAME ANIMALS, COMMINUTED FISH AND MEATS, AND INJECTED MEATS
Section 760.195 Minimum Food Temperature and Holding Time Required Under Section 760.190(a)(2) for Cooking All Parts of Pork and Game Animals, Comminuted Fish and Meats, and Injected Meats
|
Minimum |
|
|
|
|
|
Temperature |
Time |
|
˚F (˚C) |
|
|
145 (63) |
3 minutes |
|
150 (66) |
1 minute |
(Source: Added at 20 Ill. Reg. 2201, effective January 20, 1996)