70.0 (158) 0

1Holding time may include postoven heat rise.

(2) If cooked in an oven, use 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: Pf

Oven Temperature Based on Roast Weight

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.

served or offered for sale in a READY-TO-EAT form if:

(1) The RETAIL FOOD ESTABLISHMENT serves a population that is

not a

HIGHLY SUSCEPTIBLE POPULATION,

(2) The steak is labeled to indicate that it meets the definition of

"WHOLE-MUSCLE, INTACT BEEF"as specified under

Paragraph 3-201.11(E), and

(3) The steak is cooked on both the top and bottom to a surface

temperature of 63o

C (145o

F) or above and a cooked color change is

achieved on all external surfaces.

(D) 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 Paragraph (C) of

this section, may be served or offered for sale upon CONSUMER request or

selection in a READY-TO-EAT form if:

(1) As specified under Paragraphs 3-801.11(C)(1) and (2), the