Raw animal foods are cooked so all parts reach (P): 63°C (145°F) for 15 seconds for eggs cooked to order for immediate service and for fish and intact meat, including commercially raised or inspected game; 68°C (155°F) for 17 seconds (or 63°C for 3 minutes, 66°C for 1 minute, 70°C instantaneous) for ratites, non-intact (injected, tenderized) meats, comminuted fish and game, and eggs not cooked to order; 74°C (165°F) instantaneous for poultry, baluts, wild game and stuffed fish, meat, pasta or poultry or stuffing containing them. Whole meat roasts are cooked to the time and temperature table from 54.4°C (130°F) for 112 minutes to 70°C (158°F) instantaneous (P), in ovens preheated and held at set temperatures by roast weight and oven type (Pf). A whole-muscle intact beef steak may be served rare to a population that is not highly susceptible if it stays intact and both surfaces reach 63°C (145°F) with a colour change. Raw or partially cooked animal food may be served on consumer request if the population is not highly susceptible, children's menu items contain no comminuted meat (Pf), and consumers get the 3-603.11 advisory, or under a regulator variance based on an approved HACCP plan showing a lesser regime is safe.
This control maps to 1 controls across 1 other frameworks. If you already hold one of them, the evidence you collected for it is the starting point here rather than new work.
Every mapping shown was judged rather than inferred from wording similarity, and the ones that failed review are published too. See the coverage reports and what was rejected.
The graph holds this control, the 1 it maps to, and the evidence behind each claim, over MCP and REST.