[{"data":1,"prerenderedAt":-1},["ShallowReactive",2],{"doc-seo-562880-105":3,"detail-sidebar-cat-1-en-105":81,"doc-detail-562880-en":127},{"code":4,"msg":5,"data":6},0,"ok",{"site_id":7,"language":8,"slug":9,"title":10,"keywords":11,"description":12,"schema_data":13,"social_meta":74,"head_meta":76,"extra_data":78,"updated_unix":80},105,"en","time-and-temperature-table-for-cooked-beef-or-pork-haccp-lethality-65-log10-and-7-log10","Time and Temperature Table for Cooked Beef or Pork - HACCP Lethality (6.5-log10 and 7-log10)","","Time and temperature requirements for sous vide or similar controlled cooking of cooked beef and pork (excluding poultry) to achieve validated Salmonella lethality. The table specifies a minimum internal temperature (in °F and °C) and the minimum processing time needed after reaching that temperature to meet either a 6.5-log10 or 7-log10 reduction. The guidance emphasizes that the stated temperature must be achieved and maintained in all parts of the meat for at least the stated time, supporting HACCP plan use when followed precisely.",{"@graph":14,"@context":73},[15,34,56],{"@type":16,"itemListElement":17},"BreadcrumbList",[18,23,27,31],{"item":19,"name":20,"@type":21,"position":22},"https://docshare.wps.com","Home","ListItem",1,{"item":24,"name":25,"@type":21,"position":26},"https://docshare.wps.com/template/","Template",2,{"item":28,"name":29,"@type":21,"position":30},"https://docshare.wps.com/template/general/","General",3,{"item":32,"name":10,"@type":21,"position":33},"https://docshare.wps.com/template/time-and-temperature-table-for-cooked-beef-or-pork-haccp-lethality-65-log10-and-7-log10/562880/",4,{"url":32,"name":10,"@type":35,"image":36,"author":41,"headline":10,"publisher":44,"fileFormat":47,"inLanguage":8,"description":12,"dateModified":48,"datePublished":49,"encodingFormat":47,"isAccessibleForFree":50,"interactionStatistic":51},"DigitalDocument",{"url":37,"@type":38,"width":39,"height":40},"https://docshare.wps.com/thumbnails/time-and-temperature-table-for-cooked-beef-or-pork-haccp-lethality-65-log10-and-7-log10/562880.png","ImageObject",442,249,{"name":42,"@type":43},"lugxt","Person",{"url":19,"name":45,"@type":46},"DocShare","Organization","application/pdf","2026-10-21","2026-10-12",true,{"@type":52,"interactionType":53,"userInteractionCount":55},"InteractionCounter",{"@type":54},"ViewAction",7,{"@type":57,"mainEntity":58},"FAQPage",[59,65,69],{"name":60,"@type":61,"acceptedAnswer":62},"Which foods are covered by the time and temperature table?","Question",{"text":63,"@type":64},"The table covers cooked beef and pork (not poultry), including types such as roasts, sectioned/formed roasts, chunked/formed roasts, and cooked corned beef.","Answer",{"name":66,"@type":61,"acceptedAnswer":67},"What does the minimum processing time mean?",{"text":68,"@type":64},"It is the minimum time required after the meat reaches the stated minimum internal temperature, chosen to meet either a 6.5-log10 or 7-log10 reduction of Salmonella.",{"name":70,"@type":61,"acceptedAnswer":71},"How should the minimum internal temperature be applied during cooking?",{"text":72,"@type":64},"The stated temperature is the minimum that must be achieved and maintained in all parts of each piece of meat for at least the stated time.","https://schema.org",{"og:url":32,"og:type":75,"og:title":10,"og:site_name":45,"og:description":12},"article",{"robots":77,"canonical":32},"index,follow",{"doc_id":79,"site_id":7},562880,1792122435,{"code":4,"msg":82,"data":83},"success",[84,89,94,99,104,109,114,119,124],{"id":85,"doc_module":22,"doc_module_name":25,"category_name":86,"show_sort_weight":87,"slug":88},11,"Presentations",90,"presentations",{"id":90,"doc_module":22,"doc_module_name":25,"category_name":91,"show_sort_weight":92,"slug":93},12,"Resumes",80,"resumes",{"id":95,"doc_module":22,"doc_module_name":25,"category_name":96,"show_sort_weight":97,"slug":98},14,"Invoices",70,"invoices",{"id":100,"doc_module":22,"doc_module_name":25,"category_name":101,"show_sort_weight":102,"slug":103},15,"Posters",60,"posters",{"id":105,"doc_module":22,"doc_module_name":25,"category_name":106,"show_sort_weight":107,"slug":108},16,"Social Media",50,"social-media",{"id":110,"doc_module":22,"doc_module_name":25,"category_name":111,"show_sort_weight":112,"slug":113},17,"Forms",40,"forms",{"id":115,"doc_module":22,"doc_module_name":25,"category_name":116,"show_sort_weight":117,"slug":118},18,"Letters",30,"letters",{"id":120,"doc_module":22,"doc_module_name":25,"category_name":121,"show_sort_weight":122,"slug":123},21,"Paper Templates",5,"papers-templates",{"id":125,"doc_module":22,"doc_module_name":25,"category_name":29,"show_sort_weight":4,"slug":126},158,"general-158",{"code":4,"msg":82,"data":128},{"doc_id":79,"user_id":129,"nickname":42,"user_avatar":130,"doc_module":22,"category_id":125,"category_name":29,"doc_title":10,"doc_description":12,"doc_content":131,"file_id":132,"file_url":133,"file_type":134,"file_size":135,"view_count":55,"is_deleted":4,"is_public":22,"is_downloadable":22,"audit_status":22,"page_count":22,"language":136,"language_code":8,"site_id":7,"html_lang":8,"table_of_contents":137,"faqs":138,"seo_title":139,"seo_description":12,"update_tm":140,"read_time":4},3985747862600,"https://ap-avatar.wpscdn.com/davatar_9964176cb1d06d4a9deccf72a44ae3dc","Time and Temperature Table for Cooked Beef or Pork (not Poultry)  \nCooked beef and roast beef, including sectioned and formed roasts, chunked and formed roasts, and cooked corned beef can be prepared using one of the following time and temperature combinations to meet either a 6.5-log10 or 7-log10 reduction of Salmonella. The stated temperature is the minimum that must be achieved and maintained in all parts of each piece of meat fora least the stated time.  \nNOTE: These guidelines, if followed precisely, are a validated process for HACCP plans.  \n\n| Minimum Internal Temperature |  | Minimum processing time in minutes or seconds after minimum temperature is reached |  |\n| --- | --- | --- | --- |\n| Degrees Fahrenheit | Degrees Centigrade | 6.5-log10 Lethality | 7-log,0 Lethality |\n| 130 | 54.4 | 112 min. | 121 min. |\n| 131 | 55.0 | 89 min. | 97 min. |\n| 132 | 55.6 | 71 min. | 77 min. |\n| 133 | 56.1 | 56 min. | 62 min. |\n| 134 | 56.7 | 45 min. | 47 min. |\n| 135 | 57.2 | 36 min. | 37 min. |\n| 136 | 57.8 | 28 min. | 32 min. |\n| 137 | 58.4 | 23 min. | 24 min. |\n| 138 | 58.9 | 18 min. | 19 min. |\n| 139 | 59.5 | 15 min. | 15 min. |\n| 140 | 60.0 | 12 min. | 12 min. |\n| 141 | 60.6 | 9 min. | 10 min. |\n| 142 | 61.1 | 8 min. | 8min. |\n| 143 | 61.7 | 6 min. | 6 min. |\n| 144 | 62.2 | 5 min. | 5 min. |\n| 145 | 62.8 | 4 min. | 4min. |\n| 146 | 63.3 | 169 sec. | 182 sec. |\n| 147 | 63.9 | 134 sec. | 144 sec. |\n| 148 | 64.4 | 107 sec. | 115 sec. |\n| 149 | 65.0 | 85 sec. | 91 sec. |\n| 150 | 65.6 | 67 sec. | 72 sec. |\n| 151 | 66.1 | 54 sec. | 58 sec. |\n| 152 | 66.7 | 43 sec. | 46 sec. |\n| 153 | 67.2 | 34 sec. | 37 sec. |\n| 154 | 67.8 | 27 sec. | 29 sec. |\n| 155 | 68.3 | 22 sec. | 23 sec. |\n| 156 | 68.9 | 17 sec. | 19 sec. |\n| 157 | 69.4 | 14 sec. | 15 sec. |\n| 158 | 70.0 | 0 sec. | 0 sec. |\n| 159 | 70.6 | 0 sec. | 0 sec. |\n| 160 | 71.1 | 0 sec. | 0 sec. |\n\nAdapted from USDA FSIS Appendix A: Compliance Guidelines For Meeting Lethality Performance Standards For Certain Meat And Poultry Products. [www.fsis.usda.gov/0PPDE/rdad/FRPubs/95-033F/95-033F_Appendix%20A.htm](www.fsis.usda.gov/0PPDE/rdad/FRPubs/95-033F/95-033F_Appendix%20A.htm)  \nRiverStone Health  \nEnvironmental Health Services  \n123 S. 27th St., Billings, MT 59101 [406.256.2770 |](406.256.2770 | environmental.hea@riverstonehealth.org)[ ](406.256.2770 | environmental.hea@riverstonehealth.org)[environmental.hea@riverstonehealth.org](406.256.2770 | environmental.hea@riverstonehealth.org)","cbCaikerptNi2bUg","https://ap.wps.com/l/cbCaikerptNi2bUg","pdf",117028,"English","# Time and Temperature Table\n## Scope and validation\n## Minimum internal temperature and processing time","[{\"question\":\"Which foods are covered by the time and temperature table?\",\"answer\":\"The table covers cooked beef and pork (not poultry), including types such as roasts, sectioned/formed roasts, chunked/formed roasts, and cooked corned beef.\"},{\"question\":\"What does the minimum processing time mean?\",\"answer\":\"It is the minimum time required after the meat reaches the stated minimum internal temperature, chosen to meet either a 6.5-log10 or 7-log10 reduction of Salmonella.\"},{\"question\":\"How should the minimum internal temperature be applied during cooking?\",\"answer\":\"The stated temperature is the minimum that must be achieved and maintained in all parts of each piece of meat for at least the stated time.\"}]","Time and Temperature Table for Cooked Beef or Pork - HACCP Lethality (6.5-log10 and 7-log10) | PDF",1791809969]