Table 1
Critical Operating Parameters for FSIS Humidity Options
- Source
- FSIS Cooking Guideline for Meat and Poultry Products (Revised Appendix A)
- Guideline
- FSIS-GD-2021-0014
- Version
- 2021
- PDF page
- 26
- Verification
- verified
Humidity options that apply when using FSIS time-temperature tables. Options 1 and 2 require endpoint ≥145°F plus dwell time. Options 3 and 4 may be used at any endpoint temperature.
| Option | Relative humidity | Endpoint temperature | Cooking time | Page | Row |
|---|---|---|---|---|---|
| OPTION 1 | The relative humidity of the oven is maintained by continuously introducing steam for 50 percent of the cooking time, or 1 hour, whichever is longer. | >=145F + dwell time | >=1 hour | 26 | 1 |
| OPTION 2 | The relative humidity of the oven is maintained by a sealed oven for at least 50 percent of the total cooking time, or 1 hour, whichever is longer. | >=145F + dwell time | >=1 hour | 26 | 2 |
| OPTION 3 | The relative humidity of the oven is maintained at 90 percent or above for at least 25 percent of the total cooking time, or 1 hour, whichever is longer. | Any | >=1 hour | 26 | 3 |
| OPTION 4 | The relative humidity of the oven is maintained at 90 percent for the entire cooking time. | Any | Any | 26 | 4 |
Table 1 is not a dwell-time lookup. It states humidity options that apply when using the time-temperature tables.
Source
Data on this page are derived from the USDA Food Safety and Inspection Service (FSIS) Cooking Guideline for Meat and Poultry Products (Revised Appendix A), December 2021.
Important
This website is an independent informational tool and is not affiliated with, endorsed by, or operated by USDA FSIS.
The calculations and data presented on this website are based on the USDA FSIS Cooking Guideline for Meat and Poultry Products (Revised Appendix A), December 2021.
FSIS guidance does not have the force and effect of law. Users are responsible for determining the scientific and regulatory support applicable to their own processes.