N.Y. Comp. Codes R. & Regs. tit. 1, § 271-2.10 – Cooking potentially hazardous foods.

(a) Except as specified under subdivisions (b), (c) and (d) of this section, 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 one of the following methods based on the food that is being cooked:
1. (1) 145°F (63°C) or greater for 15 seconds for:
  1. (i) raw shell eggs that are broken and prepared in response to a consumer's order and for immediate service unless an individual consumer requests preparation of a shell egg or eggs or a food containing a shell egg or eggs in a style such as raw, poached or fried, which must be prepared at a temperature of 145°F (63°C) or less in order to comply with such request; and
  2. (ii) except as specified under paragraphs (2) and (3) of this subdivision and subdivision (b) of this section, fish, meat and pork including game animals commercially raised for food as specified under section 271-2.2(g)(1) of this Subpart and game animals under a voluntary inspection program as specified under section 271-2-2(g)(2) of this Subpart.
2. (2) 155°F (68°C) or greater for 15 seconds or the temperature spedified in the following chart that corresponds to the holding time for ratites, and injected meats; the following if they are comminuted: fish, meat, game animals commercially raised for food as specified under section 271-2.2(g)(1) of this Subpart, and game animals under a voluntary inspection program as specified under section 271-2.2(g)(2) of this Subpart and raw eggs that are not prepared as specified under subparagraph (1)(i) of this subdivision:
  Minumum
  Minumum
  Temperature °F (°C) Time
  145 (63) 3 minutes
  150 (66) 1 minute
  158 (70) <1 second (Instantaneous)
  ; or
3. (3) 165°F (74°C) or greater for 15 seconds for poultry, wild game animals as specified under section 271-2.2(g)(3) and (4) of this Subpart, stuffed fish, stuffed meat, stuffed pasta, stuffed poultry, stuffed ratites and stuffing containing fish, meat, poultry or ratites.

Temperature °F (°C)	Time
145 (63)	3 minutes
150 (66)	1 minute
158 (70)	<1 second (Instantaneous)

(b) Whole beef roasts, corned beef roasts, pork roasts and cured pork roasts, such as ham, shall be cooked:

(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 4.5 kg (10 lbs)	4.5 kg (10 lbs) or greater
Still Dry	350°F (177°C) or greater	250°F (121°C) or greater
Convection	325°F (163°C) or greater	250°F (121°C) or greater
High Humidity¹	250°F (121°C) or less	250°F (121°C) or less

¹ 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.

; and

(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:

Internal Temperature °F (°C)	Processing Time¹ in Minutes	Internal Temperature °F (°C)	Processing Time¹ in Minutes/Sec	Internal Temperature °F (°C)	Processing Time¹ in Seconds
130 (54)	121	140 (60)	12	150 (66)	72 sec
131 (55)	97	141 (61)	10	151 (66)	58 sec
132 (56)	77	142 (61)	8	152 (67)	46 sec
133 (56)	62	143 (62)	6	153 (67)	37 sec
134 (57)	47	144 (62)	5	154 (68)	29 sec
135 (57)	37	145 (63)	4	155 (68)	23 sec
136 (58)	32	146 (63)	182 sec	156 (69)	19 sec
137 (58)	24	147 (64)	144 sec	157 (69)	15 sec
138 (59)	19	148 (64)	115 sec	158 (70)	0 sec
139 (60)	15	149 (65)	91 sec

¹ Holding time may include postoven heat rise.

(c) Subdivisions (a) and (b) of this section do not apply if the food is a raw animal food such as raw egg; raw fish; raw-marinated fish; raw molluscan shellfish; steak tartare; or a partially cooked food such as lightly cooked fish, rare meat and soft cooked eggs that are served or offered for sale in a ready-to-eat form, and the consumer is informed that to ensure its safety, the food should be cooked as specified under section 271-2.25 of this Subpart.
(d) Subdivisions (a) and (b) of this section do not apply if the food is a raw or undercooked whole-muscle intact beef steak served or offered for sale in a ready-to-eat form if:
1. (1) the steak is labeled to indicate that it meets the definition of whole-muscle intact beef steak, as defined in section 271-1.2(ii) of this Part; and
2. (2) the steak is cooked on both the top and bottom to a surface temperature of 145°F (63°C) or above and a cooked color change is achieved on all external surfaces.
(e) Raw animal foods cooked in a microwave oven shall be:
1. (1) rotated or stirred throughout or midway during cooking to compensate for uneven distribution of heat;
2. (2) covered to retain surface moisture;
3. (3) heated to a temperature of not less than 165°F (74°C) in all parts of the food; and
4. (4) allowed to stand covered for two minutes after cooking to obtain temperature equilibrium.
(f) Fruits and vegetables that are cooked for hot holding shall be cooked to a temperature of 135°F (57°C) or greater.
(g) Comminuted meat shall be cooked to heat all parts of the product to a temperature of not less than 158°F (69.4°C) except as specified under paragraph (a)(2) of this section, unless an individual consumer requests preparation of comminuted meat or a food containing comminuted meat in a style such as rare, which must be prepared at a temperature of less than 158°F (69.4°C) in order to comply with such request.