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Ohio Laws and Rules
(A) Raw animal foods – cooking.
(1) Except as provided under paragraphs (A)(1)(d), (A)(1)(e), and (A)(2) of this rule, raw animal foods such as eggs, fish, meat, poultry, and foods containing these raw animal foods, shall be cooked to heat all parts of the food to a temperature and for a time that complies with one of the following methods based on the food that is being cooked:
(a) One-hundred forty-five degrees Fahrenheit (sixty-three degrees Celsius) or above for fifteen seconds for:
(i) Raw shell eggs that are broken and prepared in response to a consumer’s order for immediate service, and
(ii) Except as specified under paragraphs (A)(1)(b), (A)(1)(c) and (A)(2) of this rule, fish, meat, and pork including game animals commercially raised for food as specified under paragraph (G)(1)(a) of rule 3717-1-03.1 of the Administrative Code and game animals under a voluntary inspection program as specified under paragraph (G)(1)(b) of rule 3717-1-03.1 of the Administrative Code;
(b) One-hundred fifty-five degrees Fahrenheit (sixty-eight degrees Celsius) for fifteen seconds or the temperature specified in the following chart that corresponds to the holding time for ratites and injected meats; the following if they are comminuted: fish, meat, game animals commercially raised for food as specified under paragraph (G)(1)(a) of rule 3717-1-03.1 of the Administrative Code; and game animals under a voluntary inspection program as specified under paragraph (G)(1)(b) of rule 3717-1-03.1 of the Administrative Code; and raw eggs that are not prepared as specified under paragraph (A)(1)(a)(i) of this rule: —
Minimum Temperature °F (°C) Minimum Time
145 (63) 3 minutes
150 (66) 1 minute
158 (70) less than 1 second (instantaneous); or
(c) One-hundred sixty-five degrees Fahrenheit (seventy-four degrees Celsius) or above for fifteen seconds for poultry, stuffed fish, stuffed meat, stuffed pasta, stuffed poultry, stuffed ratites, or stuffing containing fish, meat, poultry, or ratites.
(d) A raw or undercooked whole-muscle, intact beef steak may only be served or offered for sale in a ready-to-eat form if:
(i) The food service operation or retail food establishment serves a population that is not a highly susceptible population,
(ii) The steak is cooked on both the top and bottom to a surface temperature of one hundred forty-five degrees Fahrenheit (sixtythree degrees Celsius) or above and a cooked color change is achieved on all external surfaces, and
(iii) The steak is labeled to indicate that it meets the definition of “whole-muscle, intact beef” as specified under paragraph (A)(5) of rule 3717-1-03.1 of the Administrative Code.
(e) A raw animal food such as raw egg, raw fish, raw-marinated fish, raw molluscan shellfish, or steak tartare; or a partially cooked food such as lightly cooked fish, soft cooked eggs, or rare meat other than wholemuscle, intact beef steaks as specified under paragraph (A)(1)(d) of this rule, may be served or offered for sale upon consumer request or selection in a ready-to-eat form if:
(i) The food service operation or retail food establishment serves a population that is not a highly susceptible population, and
(ii) The consumer is informed as specified under paragraph (E) of rule 3717-1-03.5 of the Administrative Code that to ensure its safety, the food should be cooked as specified under paragraph (A)(1)(a), (A)(1)(b), (A)(1)(c) or (A)(2) of this rule; or
(iii) The Ohio department of agriculture or the Ohio department of health grants a variance from the requirements of paragraph (A)(1)(a), (A)(1)(b), (A)(1)(c), or (A)(2) of this rule based on a H.A.C.C.P. plan that:
(a) Is submitted by the license holder and approved by the Ohio department of agriculture or the Ohio department of health as applicable.
(b) Documents scientific data or other information showing that a lesser time and temperature regimen results in a safe food, and
(c) Verifies that equipment and procedures for food preparation and training of food employees at the food service operation or retail food establishment meet the conditions of the variance.
(2) Whole beef roasts, corned beef roasts, pork roasts, and cured pork roasts such as ham, shall be cooked:
(a) In an oven that is preheated to the temperature specified for the roast’s weight in the following chart and that is held at that temperature: —
Oven Temperature Based on Roast Weight
Oven Type Less than 10 lbs (4.5 kg) 10 lbs (4.5 kg) or more
Still Dry 350°F (177°C) or more 250°F (121°C) or more
Convection 325°F (163°C) or more 250°F (121°C) or more
High humidity 1 250°F (121°C) or less 250°F (121°C) or less
1Relative humidity greater than ninety per cent for at least one hour as measured in the cooking chamber or exit of the oven; or in a moisture-impermeable bag that provides one hundred per cent humidity.
; and
(b) As specified in the following chart, to heat all parts of the food to a temperature and for the holding time that corresponds to that temperature:
Temperature F° (C°) Time1 in Minutes Temperature F°(C°) Time1 in Seconds
130 (54.4) 112 147 (63.9) 134
131 (55) 89 149 (65) 85
133 (56.1) 56 151 (66.1) 54
135 (57.2) 36 153 (67.2) 34
136 (57.8) 28 155 (68.3) 22
138 (58.9) 18 157 (69.4) 14
140 (60) 12 158 (70) 0
142 (61.1) 8
144 (62.2) 5
145 (62.8) 4
1 Holding time may include post-oven heat rise
; or
(c) Using acceptable Ohio department of agriculture methods under Chapter 918. of the Revised Code or U.S.D.A. methods as permitted through a variance granted by the Ohio department of health or the Ohio department of agriculture, as applicable.
(B) Microwave cooking. Raw animal foods cooked in a microwave oven shall be:
(1) Rotated or stirred throughout or midway during cooking to compensate for uneven distribution of heat;
(2) Covered to retain surface moisture;
(3) Heated to a temperature of at least one hundred sixty-five degrees Fahrenheit (seventy-four degrees Celsius) in all parts of the food; and
(4) Allowed to stand covered for two minutes after cooking to obtain temperature equilibrium.
(C) Plant food cooking for hot holding. Fruits and vegetables that are cooked for hot holding shall be cooked to a temperature of one hundred thirty-five degrees Fahrenheit (fifty-seven degrees Celsius).
(D) Parasite destruction – freezing. Before service or sale in ready-to-eat form, raw, raw-marinated, partially cooked, or marinated-partially cooked fish other than molluscan shellfish shall be:
(1) Frozen and stored at a temperature of minus four degrees Fahrenheit (minus twenty degrees Celsius) or below for one hundred sixty-eight hours (seven days) in a freezer; or
(2) Frozen at minus thirty-one degrees Fahrenheit (minus thirty-five degrees Celsius) or below until solid and stored at minus thirty-one degrees Fahrenheit (minus thirty-five degrees Celsius) for fifteen hours If the fish are tuna of the species Thunnus alalunga, Thunnus albacares (yellowfin tuna), Thunnus atlanticus, Thunnus maccoyii (bluefin tuna, southern), Thunnus obesus (bigeye tuna), or Thunnus thynnus (bluefin tuna, northern), the fish may be served or sold in a raw, raw-marinated, or partially cooked ready-to-eat form without freezing.
(E) Records, creation and retention – freezing. Except as specified in paragraph (D) of this rule for certain tuna species, if raw, raw-marinated, partially cooked, or marinated-partially cooked fish are served or sold in ready-to-eat form, the person in charge shall record the freezing temperature and time to which the fish are subjected and shall retain the records at the food service operation or retail food establishment for ninety calendar days beyond the time of service or sale of the fish. If the fish are frozen by a supplier, a written agreement or statement obtained from the supplier stipulating that the fish supplied are frozen to a temperature and for a time specified under paragraph (D) of this rule may substitute for the records required by this paragraph.
(F) Preparation for immediate service – reheating. Cooked and refrigerated food that is prepared for immediate service in response to an individual consumer order, such as a roast beef sandwich au jus, may be served at any temperature.
(G) Reheating for hot holding.
(1) Except as specified under paragraphs (G)(2) and (G)(3) of this rule, potentially hazardous food that is cooked, cooled, and reheated for hot holding shall be reheated so that all parts of the food reach a temperature of at least one hundred sixty-five degrees Fahrenheit (seventy-four degrees Celsius) for fifteen seconds. Remaining unsliced portions of roasts that are cooked as specified under paragraph (A)(2) of this rule may be reheated for hot holding using the oven parameters and minimum time and temperature conditions specified under that paragraph.
(2) Except as specified under paragraph (G)(3) of this rule, potentially hazardous food reheated in a microwave oven for hot holding shall be reheated so that all parts of the food reach a temperature of at least one hundred sixty-five degrees Fahrenheit (seventy-four degrees Celsius) and the food is rotated or stirred, covered, and allowed to stand covered for two minutes after reheating.
(3) Ready-to-eat food taken from a commercially processed, hermetically sealed container, or from an intact package from a food processing plant that is inspected by the food regulatory authority that has jurisdiction over the plant, shall be heated to a temperature of at least one hundred thirty-five degrees Fahrenheit (fifty-seven degrees Celsius) for hot holding.
(4) Reheating for hot holding shall be done rapidly and the time the food is between the temperature specified under paragraph (F)(1)(b) or (F) (1)(c) of rule 3717-1-03.4 of the Administrative Code and one hundred sixty-five degrees Fahrenheit (seventy-four degrees Celsius) may not exceed two hours.
HISTORY: Eff 3/1/2001; 03/01/2005
R.C. 119.032 review dates: 07/27/2004 and 03/01/2010
Promulgated Under: 119.03
Statutory Authority: 3717.05
Rule Amplifies: 3717.05