1. (a) The operator of a food establishment shall ensure that if potentially hazardous food requires cooking, all parts are cooked with no interruption in the cooking process to the minimum internal temperature, and held at that temperature for the time shown in Table B of this section except as specified in (b) of this section and Table D of this section.

2. (b) The operator of a food establishment shall ensure that whole meat roast, including a beef, corned beef, lamb, pork, and cured pork roast, is cooked

   1. (1) in an oven that is preheated to the temperature specified for the roast's weight in Table C of this section and that is held at that temperature; and
   2. (2) as specified in Table D of this section, to heat all parts of the food to a temperature and for the holding time that corresponds to that temperature;

   TABLE C

   WHOLE MEAT ROAST

   OVEN TYPE AND TEMPERATURE Oven Type Oven Temperature Based on Roast Weight Less than 10 pounds10 pounds or more Still Dry350° F or above250° F or above Convection325° F or above250° F or above High Humidity*250° F or below250° F or below* Relative humidity greater than 90 percent for at least one hour as measured in the cooking chamber or exit of the oven, or in a moisture-impermeable bag that provides 100 percent humidity.

   TABLE D

   WHOLE MEAT ROAST

   MINIMUM INTERNAL TEMPERATURES AND TIME

   Temperature (° F)

   Time*

   130 112 minutes131 89 minutes133 56 minutes135 36 minutes136 28 minutes138 18 minutes140 12 minutes1428 minutes1445 minutes1454 minutes147 134 seconds149 85 seconds151 54 seconds155 22 seconds157 14 seconds1580 seconds* Holding time may include post-oven heat rise.

3. (c) The operator of a food establishment shall ensure that raw animal food that is cooked in a microwave oven is

   1. (1) rotated throughout or stirred midway during the cooking process to compensate for uneven heat distribution;
   2. (2) covered to retain surface moisture;
   3. (3) heated to a temperature of at least 165° F in all parts of the food; and
   4. (4) allowed to stand covered for two minutes after cooking to obtain temperature equilibrium.
4. (d) In this section, "restructured meat" means meat that is potentially hazardous food, and that is processed and formed in a manner that might cause surface contaminants to become incorporated inside the final product.

TABLE B

MINIMUM INTERNAL TEMPERATURES AND TIME ITEM

TEMPERATURE

TIME

Poultry; stuffed meat,

seafood, pasta, game meat,

or poultry; stuffing

containing meat, seafood,

ratites, or poultry;

traditional wild game meat165° F 15 seconds Ground or restructured

meat, game meat, seafood;

ratites; and injected meat158° F one second155° F 15 seconds150° F one minute145° F three minutes Meat; seafood; game meat;

other potentially hazardous

food requiring cooking,

including seafood and eggs;

eggs may be cooked to a

temperature below 145° F

if ordered by an adult

consumer and prepared for

immediate service145° F 15 seconds

(Eff. 12/28/2006, Register 180)

Authority: AS 17.20.005, AS 17.20.072, AS 17.20.290, AS 17.20.020, AS 17.20.180, AS 44.46.020