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<br />http://www.stpaul.gov/code/lc331.html <br /> <br />(6) Beef roasts shall be cooked according to the following requirements: <br /> <br />a. When beef roasts under ten (10) pounds in weight are cooked in a still dry heat oven, the oven shall be <br />preheated to and held at an air temperature of at least three hundred fifty (350) degrees Fahrenheit (one <br />hundred seventy-seven (177) degrees Centigrade) throughout the process. If cooked in a convection <br />oven, the oven shall be preheated to and held at an air temperature of at least three hundred twenty-five <br />(325) degrees Fahrenheit (one hundred sixty-three (163) degrees Centigrade) throughout the process. <br /> <br />b. When beef roasts of ten (10) pounds or greater weight are cooked in a dry heat oven, the oven shall be <br />preheated to and held at an air temperature of at least two hundred fifty (250) degrees Fahrenheit (one <br />hundred twenty-one (121) degrees Centigrade) throughout the process. <br /> <br />c. In order to meet the public health requirements for the processes in items (1) and (2), the following <br />table lists the minimum internal temperature of the beef roast for the minimum time the roast needs to be <br />held at such temperature: <br /> <br />Minimum Holding Times for Beef Roasts at Various Internal Temperatures <br /> <br />Minimum Internal Temperature (OF.) <br />130 <br />131 <br />132 <br />133 <br />134 <br />135 <br />136 <br />137 <br />138 <br />139 <br />140 <br />141 <br />142 <br />143 <br />144 <br /> <br />Minimum Holding Time (Minutes) <br />121 <br />97 <br />77 <br />62 <br />47 <br />37 <br />32 <br />24 <br />19 <br />15 <br />12 <br />10 <br />8 <br />6 <br />5 <br /> <br />d. If cooked in a microwave oven, beef roasts shall be cooked to an internal temperature of at least one <br />hundred forty-five (145) degrees Fahrenheit (sixty-three (63) degrees Centigrade). This provision does <br />not apply to commercially precooked roast beef products that are intended to be served either cold or <br />with minimal heating. <br /> <br />(7) Potentially hazardous foods that have been cooked and then refrigerated shall be reheated as rapidly <br />as possible, but in no case more than two (2) hours, to one hundred sixty-five (165) degrees Fahrenheit <br />(seventy-four (74) degrees Centigrade) or higher throughout before being served or before being placed <br />in a hot food storage unit. Steam tables, bainmaries, wanners and similar hot food storage units are <br />prohibited for the rapid reheating of potentially hazardous foods. <br /> <br />(C.F. No. 93-1755, ~ 9, 12-9-93) <br /> <br />Sec. 331.09. Food storage, preparation and service. <br /> <br />(a) General. Food shall be prepared or processed with the least possible manual contact and in such a <br /> <br />13of31 <br /> <br />6/28/99 2:52 PM <br />