1. A. Foods shall be cooked to heat all parts of the food to a temperature and for a time that are at least:

   1. 1. 165°F (74°C) or above for 15 seconds for wild game, poultry, stuffed fish, stuffed meat, stuffed pasta, stuffed poultry, stuffed ratites or stuffing containing fish, meat or poultry;
   2. 2. 155°F (68°C) or above for 15 seconds for comminuted fish, comminuted meats, injected meats, ratites or raw pooled eggs;
   3. 3. 165°F (74°C) or above when foods are cooked or reheated in microwave ovens and the food shall be rotated and stirred throughout to compensate for uneven distribution of heat;
   4. 4. 145°F (63°C) or above for 15 seconds for pork and all other foods;
   5. 5. 165°F (74°C) or above for 15 seconds in all parts of the food when reheating all potentially hazardous food that is cooked, cooled, and reheated for hot holding or serving;

   6. 6. 130°F (54°C) minimum internal temperature for beef roasts or to a temperature and time that will cook all parts of the roast as required by the following:

      1. a. 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 4.5 kg (10 lbs)	4.5 kg (10 lbs) or more
         Still Dry	350°F (177°C) or more	250°F (121°C) or more
         Convection	325°F (163°C) or more	250°F (121°C) or more
         High Humidity1	250°F (121°C) or more	250°F (121°C) or more
         1 Relative humidity greater than 90 percent 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 percent humidity.

      2. and;

      3. b. 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 (°C)	Time1 in Minutes	Temperature °F (°C)	Time1 in Seconds
         130 (54.4)	112	147 (63.9)	134
         131 (55.0)	89	149 (65.0)	85
         133 (56.1)	56	151 (66.1)	54
         135 (57.2)	36	153 (67.2)	34
         136 (57.8)	28	155 (68.3)	22
         138 (58.9)	18	157 (69.4)	14
         140 (60.0)	12	158 (70.0)	0
         142 (61.1)	8
         144 (62.2)	5
         145 (62.8)	4
         1 Holding time may include post-oven heat rise.

   7. 7. 140°F (60°C) or above for 15 seconds for raw vegetables and fruit.

2. B. Exceptions:

   1. 1. raw or undercooked whole muscle, intact beef steak to be served or offered for sale in a ready to eat form shall be cooked to 145°F (63°C) or above surface temperature on both the top and bottom and until a cooked color change is achieved on all external surfaces; and
   2. 2. all food shall be served in accordance with this Section unless otherwise ordered by the consumer for immediate service, such as but not limited to raw, marinated fish, raw molluscan shellfish, steak tartare, or partially or lightly cooked food, if the food establishment serves a population that is not a highly susceptible population.

Authority Note

AUTHORITY NOTE: Promulgated in accordance with R.S. 40:4.

Historical Note

HISTORICAL NOTE: Promulgated by the Department of Health and Hospitals, Office of Public Health, LR 28:320 (February 2002), repromulgated LR 28:1414 (June 2002), amended LR 28:2531 (December 2002).