Section 114004 Of Article 2. Time And Temperature Relationships From California Health And Safety Code >> Division 104. >> Part 7. >> Chapter 4. >> Article 2.

. (a) Except as specified in subdivision (c), all ready-to-eat foods prepared at a food facility from raw or incompletely cooked food of animal origin shall be cooked to heat all parts of the food to a temperature and for a time that complies with the following methods based on the food that is cooked:
  (1) The following shall be heated to a minimum internal temperature of 145 F or above for 15 seconds:
  (A) Raw shell eggs that are broken and prepared in response to a consumer's order and for immediate service.
  (B) Fish.
  (C) Single pieces of meat, including beef, veal, lamb, pork, and game animals from approved sources.
  (2) The following foods shall be heated to a minimum internal temperature of 155 F for 15 seconds or the temperature specified in the following chart that corresponds to the holding time:
  (A) Ratites and injected meats.
  (B) Comminuted meat or any food containing comminuted meat.
  (C) Raw eggs and foods containing raw eggs that are not prepared as specified in paragraph (1).