Page 133 - Vessel Sanitation Program 2018 Operations Manual

VSP 2018 Operations Manual

• Whole beef roasts, corned beef roasts, pork roasts, and
cured pork roasts such as ham, must be cooked as detailed
in sections a and b below.

a. Food cooked in an oven preheated to the temperature
specified below for the roast’s weight and oven type
AND
Roast Weight Roast Weight 4.5
Less Than 4.5 kg kg (10 lbs)
Oven Type (10 lbs) or More
Still dry Preheat to 177°C Preheat to 121°C
(350°F) or more (250°F) or more
Convection Preheat to 163°C Preheat to 121°C
(325°F) or more (250°F) or more
High Preheat to 121°C Preheat to 121°C
humidity* (250°F) (250°F)

*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.

b. All parts of the FOOD heated to a temperature and for
the holding time corresponding to that temperature:
Temperature Time*
54.4°C (130°F) 112 minutes
55.0°C (131°F) 89 minutes
56.1°C (133°F) 56 minutes
57.2°C (135°F) 36 minutes
57.8°C (136°F) 28 minutes
58.9°C (138°F) 18 minutes
60.0°C (140°F) 12 minutes
61.1°C (142°F) 8 minutes
62.2°C (144°F) 5 minutes
62.8°C (145°F) 4 minutes
63.9°C (147°F) 134 seconds
65.0°C (149°F) 85 seconds
66.1°C (151°F) 54 seconds
67.2°C (153°F) 34 seconds
68.3°C (155°F) 22 seconds
69.4°C (157°F) 14 seconds
70.0°C (158°F) 0 seconds
*Holding time may include postoven heat rise.
Extracted from FOOD Code, Recommendations of
the United States Public Health Service, 2013.

• A raw or undercooked WHOLE-MUSCLE, INTACT
BEEF steak may be served or offered for sale in a
READY-TO-EAT form if the steak is labeled to indicate

7.0 Food Safety; 104