TITLE 77: PUBLIC HEALTH
CHAPTER I: DEPARTMENT OF PUBLIC HEALTH
SUBCHAPTER m: FOOD, DRUGS AND COSMETICS
PART 760 RETAIL FOOD STORE SANITATION CODE
SECTION 760.196 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 760 RETAIL FOOD STORE SANITATION CODE
SECTION 760.196 OVEN PARAMETERS REQUIRED FOR DESTRUCTION OF PATHOGENS ON THE SURFACE OF ROASTS OF BEEF AND CORNED BEEF
Section 760.196 Oven Parameters Required for Destruction of Pathogens on the Surface of Roasts of Beef and Corned Beef
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Oven Temp(2) |
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Roast Weight |
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Less than or equal |
Greater than 4.5 kg |
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to 4.5 kg (10 lbs.) |
(10 lbs.) |
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Still Dry |
350 ˚F (177 ˚C) |
250˚F (121˚C) |
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Convection |
325˚F (163 ˚C) |
325˚F (163˚C) |
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High Humidity (1) |
< 250˚F (121˚C) |
< 250˚F (121˚C) |
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(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 760.197 for minimum holding time requirements
(Source: Added at 20 Ill. Reg. 2201, effective January 20, 1996)