502 Modern Food Microbiology
Table 21–2 USDA Cooking and Cooling Parameters for Perishable Uncured Meat
and Poultry Products
Cooking parameters
USDA/FSIS has established minimal internal temperatures required for cooking perishable uncured
meat and poultry products. These temperature requirements are referenced in Title 9 of the CFRs
(CFR 301–390) or in policies disseminated through the FSIS Policy Book or Notices.
Cooking requirements
∗
Cooked beef and roast beef (9 CFR 318.17)
(121 min at 130
◦ F to instantaneous at 145
◦ F)
130–145
◦ F (54.4–62.7
◦ C)
Baked meatloaf (9 CFR 317.8)
160
◦ F (71.1
◦ C)
Baked pork cut (9 CFR 317.8)
170
◦ F (76.7
◦ C)
Pork (to destroy trichinae) (9 CFR 318.10)
(21 hours at 120
◦ F to instantaneous at 144
◦ F)
120
◦ –144
◦ F (48.9
◦ –62.2
◦ C)
Cooked poultry rolls and other uncured poultry products
(9 CFR 381.150)
160
◦ F (71.1
◦ C)
Cooked duck, salted (FSIS Policy Book)
155
◦ F (68.3
◦ C)
Jellied chicken loaf (FSIS Policy Book)
160
◦ F (71.1
◦ C)
Partially cooked, comminuted products (FSIS Notice 92-85)
≥151
◦ F for 1 minute
≥148
◦ F for 2 minutes
≥146
◦ F for 3 minutes
≥145
◦ F for 4 minutes
≥144
◦ F for 5 minutes
Cooling parameters
Similarly, parameters for cooling and storing refrigerated products, including temperatures and times,
are reflected in agency regulations (9 CFR) and policies.
Cooling requirements
Guidelines for refrigerated storage temperature and internal
temperature control point
40
◦ F (4.4
◦ C)
Recommended refrigerated storage temperature for periods
exceeding 1 week (FSIS Directive 7110.3)
35
◦ F (1.7
◦ C)
Cooling procedures require that the product’s internal temperature not remain between 130
◦ F
(54.4
◦ C) and 80
◦ F (26.7
◦ C) for more than 1.5 hours or between 80
◦ F (26.7
◦ C) and 40
◦ F (4.4
◦ C)
for more than 5 hours (FSIS Directive 7110.3).
Cooling procedures for products consisting of intact muscle (e.g., roast beef) require that chilling be
initiated within 90 minutes of the cooking cycle. Product shall be chilled from 120
◦ F (48
◦ C) to 55
◦ F
(12.7
◦ C) in not more than 6 hours. Chilling shall continue and the product shall not be packed for
shipment until it has reached 40
◦ F (4.4
◦ C).
Roast beef for export to the United Kingdom must be chilled to 68
◦ F (20
◦ C) or less within 5 hours
after leaving the cooker and to 46
◦ F (7
◦ C) or less within the following 3 hours.
∗ Some temperature requirements are based on appearance and labeling characteristics rather than safety.
Note: USDA = United States Department of Agriculture; CFR = Code of Federal Regulations; FSIS = Food
Safety and Inspection Service.
Table 21–2 USDA Cooking and Cooling Parameters for Perishable Uncured Meat
and Poultry Products
Cooking parameters
USDA/FSIS has established minimal internal temperatures required for cooking perishable uncured
meat and poultry products. These temperature requirements are referenced in Title 9 of the CFRs
(CFR 301–390) or in policies disseminated through the FSIS Policy Book or Notices.
Cooking requirements
∗
Cooked beef and roast beef (9 CFR 318.17)
(121 min at 130
◦ F to instantaneous at 145
◦ F)
130–145
◦ F (54.4–62.7
◦ C)
Baked meatloaf (9 CFR 317.8)
160
◦ F (71.1
◦ C)
Baked pork cut (9 CFR 317.8)
170
◦ F (76.7
◦ C)
Pork (to destroy trichinae) (9 CFR 318.10)
(21 hours at 120
◦ F to instantaneous at 144
◦ F)
120
◦ –144
◦ F (48.9
◦ –62.2
◦ C)
Cooked poultry rolls and other uncured poultry products
(9 CFR 381.150)
160
◦ F (71.1
◦ C)
Cooked duck, salted (FSIS Policy Book)
155
◦ F (68.3
◦ C)
Jellied chicken loaf (FSIS Policy Book)
160
◦ F (71.1
◦ C)
Partially cooked, comminuted products (FSIS Notice 92-85)
≥151
◦ F for 1 minute
≥148
◦ F for 2 minutes
≥146
◦ F for 3 minutes
≥145
◦ F for 4 minutes
≥144
◦ F for 5 minutes
Cooling parameters
Similarly, parameters for cooling and storing refrigerated products, including temperatures and times,
are reflected in agency regulations (9 CFR) and policies.
Cooling requirements
Guidelines for refrigerated storage temperature and internal
temperature control point
40
◦ F (4.4
◦ C)
Recommended refrigerated storage temperature for periods
exceeding 1 week (FSIS Directive 7110.3)
35
◦ F (1.7
◦ C)
Cooling procedures require that the product’s internal temperature not remain between 130
◦ F
(54.4
◦ C) and 80
◦ F (26.7
◦ C) for more than 1.5 hours or between 80
◦ F (26.7
◦ C) and 40
◦ F (4.4
◦ C)
for more than 5 hours (FSIS Directive 7110.3).
Cooling procedures for products consisting of intact muscle (e.g., roast beef) require that chilling be
initiated within 90 minutes of the cooking cycle. Product shall be chilled from 120
◦ F (48
◦ C) to 55
◦ F
(12.7
◦ C) in not more than 6 hours. Chilling shall continue and the product shall not be packed for
shipment until it has reached 40
◦ F (4.4
◦ C).
Roast beef for export to the United Kingdom must be chilled to 68
◦ F (20
◦ C) or less within 5 hours
after leaving the cooker and to 46
◦ F (7
◦ C) or less within the following 3 hours.
∗ Some temperature requirements are based on appearance and labeling characteristics rather than safety.
Note: USDA = United States Department of Agriculture; CFR = Code of Federal Regulations; FSIS = Food
Safety and Inspection Service.