Page 262 - Vessel Sanitation Program 2018 Operations Manual

VSP 2018 Operations Manual

for cooking at this temperature and time parameter—are expected to have a low
level of internal CONTAMINATION. The parameters are expected to provide
destruction of the surface contaminants on these FOODS.

13.11.2 Temperature-Time Alternatives
Chart 1. Alternative Temperature Times for 68°C (155°F)
Minimum Temperature Time
63°C (145°F) 3 minutes
66°C (150°F) 1 minute
70°C (158°F) <1 second (instantaneous)

Chart 2. Cooking Exemptions
FOOD Provisions
Beef steak: WHOLE- Steak is cooked on top and bottom to a surface
MUSCLE, INTACT temperature of 63°C (145°F) or above and color
change is achieved on all surfaces.
Eggs, FISH, CONSUMER information is provided as
MOLLUSCAN specified in section 7.3.6.1.2 or a VARIANCE is
SHELLFISH, and other granted as specified in section 12.13 of the VSP
MEATs 2018 Operations Manual.
Extracted from FOOD Code, Recommendations of the United States Public
Health Service, 2013.

Annex 13.11: Food Cooking Temperature Alternatives; 209