Table 1-2. Minimum cooking time and temperature combinations for foods that are not cooked to order.

MANUAL OF NAVAL PREVENTIVE MEDICINE

(2) Pork, game animals, comminuted fish and meats, injected meats

and eggs that are not cooked to order shall be cooked to meet one of the

time temperature combinations shown in Table 1-2 below:

TABLE 1-2. Minimum cooking time and temperature combinations for

pork, game animals, comminuted fish and meats,

injected meats and eggs that are not cooked to order.

Minimum Internal

Time

Product

Temperatures

145F (63C)

3 minutes

150F (66C)

1 minute

155F (68C)

15 seconds

(3) Ground beef should be cooked to a minimum internal temperature

of 155F for 15 seconds or until juices run clear.

(4) Whole beef roasts and corned beef roasts shall be cooked in an

oven that is preheated to the temperature specified in table 1-3 and is

held at or above that temperature; and to a food temperature as specified

in table 1-4 for the corresponding amount of time for that temperature.

Table 1-3. Oven parameters required for destruction of pathogens

on the surface of roasts of beef and corned beef.

Oven Temperature

Oven Type

Based on Roast Weight

Less than 10 lbs (4.5

10 lbs (4.5 kg) or greater

kg)

350oF (177oC) or greater

250oF (121oC) or greater

Still Dry

325oF (163oC) or greater

250oF (121oC) or greater

Convection

250oF (121oC) or less

250oF (121oC) or greater

High Humidity1

Relative humidity greater than 90% 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% humidity.