TITLE 77: PUBLIC HEALTH
CHAPTER I: DEPARTMENT OF PUBLIC HEALTH
SUBCHAPTER m: FOOD, DRUGS AND COSMETICS
PART 760 RETAIL FOOD STORE SANITATION CODE
SECTION 760.197 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 760 RETAIL FOOD STORE SANITATION CODE
SECTION 760.197 MINIMUM HOLDING TIMES REQUIRED AT SPECIFIED TEMPERATURES FOR COOKING ALL PARTS OF ROASTS OF BEEF AND CORNED BEEF
Section 760.197 Minimum Holding Times Required at Specified Temperatures for Cooking All Parts of Roasts of Beef and Corned Beef
|
Temp. (2) |
Time (1) |
Temp. (2) |
Time (1) |
Temp. (2) |
Time (1) |
|
|
|
|
|
|
|
|
˚F (˚C) |
|
˚F (˚C) |
|
˚F (˚C) |
|
|
130 (54) |
121 |
136 (58) |
32 |
142 (61) |
8 |
|
|
minutes |
|
minutes |
|
minutes |
|
132 (56) |
77 |
138 (59) |
19 |
144 (62) |
5 |
|
|
minutes |
|
minutes |
|
minutes |
|
143 (57) |
47 |
140 (60) |
12 |
145 (63) |
3 |
|
|
minutes |
|
minutes |
|
minutes |
(1) Holding time may include postoven heat rise
(2) Refer to Section 760.196 for oven temperature requirements
(Source: Added at 20 Ill. Reg. 2201, effective January 20, 1996)