RULES OF - Cobb & Douglas Public Health

Chapter 290-5-14
Food Service
290-5-14-.04 Food. (5) Pathogen Destruction. (a) Raw Animal Foods. 3. (cont.)
(iii) 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.
4. 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 3 of this subsection, may be served
or offered for sale upon consumer request or selection in a ready-to-eat form if:
(i) The food service establishment serves a population that is not a highly susceptible
population; and
(ii) The consumer is informed that to ensure its safety, the food should be cooked as
specified under 1 or 2 of this subsection; or
(iii) The Health Authority grants a variance from 1 or 2 of this subsection based on a
HACCP plan that:
(I) Is submitted by the permit holder and approved as specified under Rule
.10 subsection (5)(b), and
(II) Documents scientific data or other information showing that a lesser time and
temperature regimen results in a safe food, and
(III) Verifies that equipment and procedures for food preparation and training of
food employees at. the food service establishment meet the conditions of the variance.
(b) Microwave Cooking. Raw animal foods cooked in a microwave oven shall be:
1. Rotated or stirred throughout or midway during cooking to compensate for uneven distribution
of heat;
2. Covered to retain surface moisture;
3. Heated to a temperature of at least 165°F (74°C) in all parts of the food; and
4. Allowed to stand covered for 2 minutes after cooking to obtain temperature equilibrium.
(c) Plant Food Cooking for Hot Holding. Fruits and vegetables that are cooked for hot holding
shall be cooked to a temperature of 135°F (57°C).
(d) Parasite Destruction.
1. Except as specified in 2 of this subsection, before service or sale in ready-to-eat form,
raw, raw-marinated, partially cooked, or marinated-partially cooked fish shall be:
(i) Frozen and stored at a temperature of -4°F (-20°C) or below for a minimum of 7 days (168
Cobb and Douglas County Public Health
Douglas Food Service Code
62