DuPage County Food Service Sanitation Code: Oven parameters required for destruction of pathogens on the surface of roasts of beef and corned beef
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SUBPART B: FOOD SUPPLIES
SECTION 750.186 OVEN PARAMETERS REQUIRED FOR DESTRUCTION OF PATHOGENS ON THE SURFACE OF ROASTS OF BEEF AND CORNED BEEF
Oven Type Oven Temp(2)
Roast Weight
Less than or equal Greater than 4.5kg
to 4.5 kg (10 lbs.) (10 lbs.)
Still Dry 350 F (177 C) 250 F (121 C)
Convection 325 F (163 C) 325 F (163 C)
High Humidity(1) < 250 F (121 C) < 250 F (121 C)
(1) 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
(2) Refer to Section 750.187 for minimum holding time
requirements
(Source: Added at 20 Ill. Reg. 2171, effective January 20, 1996)