Raw animal foods cooked in a microwave are rotated or stirred, covered, heated to at least 74°C (165°F) throughout (P) and left covered for 2 minutes. Plant foods cooked for hot holding reach 57°C (135°F) or follow 3-401.15 (Pf). Non-continuous cooking of raw animal food is limited to an initial heating of no more than 60 minutes, then immediate cooling to 3-501.14(A), cold or frozen holding, full cooking to 3-401.11 before sale, and cooling again if not hot held, served or held under time control (P), all under written procedures approved in advance by the regulator that describe monitoring, documentation, corrective action, marking of partly cooked food and separation from ready-to-eat food (Pf). Packaged food from a processing plant that the maker says was not processed to control pathogens is cooked to a time and temperature suited to the hazard (P); food carrying USDA safe handling instructions is cooked to those instructions or 3-401.11 (P); and other packaged food bearing cooking instructions should be cooked unless the maker says it may be eaten uncooked (Pf) (clarified in 2026).
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.