(

a) Except as specified in subdivision (

b) or (c), 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 the following methods based on the food that is cooked:

(1) The following shall be heated to a minimum internal temperature of degrees Fahrenheit or above for seconds: (

A) Raw shell eggs that are broken and prepared in response to a consumer’s order and for immediate service. (

B) Except as specified in paragraph (2) or (3) of subdivision (

a) or subdivision (

b) or (c), fish and meat, including game animals commercially raised for food.

(2) The following foods shall be heated to a minimum internal temperature of degrees Fahrenheit for seconds or the temperature specified in the following chart that corresponds to the holding time: (

A) Ratites and mechanically tenderized and injected meats. (

B) The following foods, if they are comminuted: fish, meat, and game animals commercially raised for food as specified in subparagraph (

B) of paragraph (1). (

C) Raw eggs that are not prepared as specified in paragraph (1). Minimum Temperature (°

F) Time minutes minute 158 < 1 second (instantaneous)

(3) The following shall be heated to a minimum internal temperature of degrees Fahrenheit for seconds: (

A) Poultry. (

B) Baluts. (

C) Stuffed fish, stuffed meat, stuffed poultry, and stuffed ratites. (

D) Stuffing containing fish, meat, poultry, or ratites. (

E) Pasta and any other food stuffed with fish, meat, poultry, or ratites. (

F) Wild game animals. (

b) Whole beef roasts, corned beef roasts, pork roasts, lamb roasts, and cured pork roasts, such as ham, shall be cooked as specified in both of the following:

(1) 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 Type Oven Temperature Based on Roast Weight Less than lbs lbs or more Still Dry 350°F or more 250°F or more Convection 325°F or more 250°F or more High Humidity* 250°F or less 250°F or less *Relative humidity greater than percent for at least hour measured in the cooking chamber or exit of the oven; or in a moisture-impermeable bag that provides percent humidity.

(2) 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) Time* in Minutes Temperature (°

F) Time* in Seconds 130 112 147 134 131 89 149 85 133 56 151 54 135 36 153 34 136 28 155 22 138 18 157 14 140 12 158 0 142 8 144 5 145 4 * Holding time may include postoven heat rise. (

c) A raw or undercooked whole-muscle, intact beef steak may be served or offered for sale in a ready-to-eat form if all of the following conditions are satisfied:

(1) The food facility serves a population that is not a highly susceptible population.

(2) The steak is labeled to indicate that it meets the definition of “whole-muscle, intact beef” as specified in subdivision (

c) of

Section 114021.

(3) The steak is cooked on both the top and bottom to a surface temperature of degrees Fahrenheit or above and a cooked color change is achieved on all external surfaces. (

d) 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 whole-muscle, intact beef steaks as specified in subdivision (c), may be served or offered for sale upon consumer request or selection in a ready-to-eat form if either of the following conditions are satisfied:

(1) All of the following requirements are met: (

A) As specified in paragraph (1) or (2) of subdivision (

e) of

Section 114091, the food facility serves a population that is not a highly susceptible population. (

B) The food, if served or offered for service by consumer selection from a children’s menu, does not contain comminuted meat. (

C) The consumer is informed pursuant to

Section to ensure its safety, the food should be cooked as specified in subdivision (

a) or (b).

(2) The department grants a variance from subdivision (

a) or (

b) pursuant to

Section based on a HACCP plan that satisfies all of the following conditions: (

A) It is submitted by the permitholder and approved pursuant to Sections 114417.1 and 114417.3. (

B) It documents scientific data or other information showing that a lesser time and temperature regimen results in safe food. (

C) It verifies that equipment and procedures for food prepared and training of food employees at the food facility meet the conditions of the variance.