1 To ensure that before any employee services equipment where the potential exists for unexpected energization or start-up of equipment or the release of stored energy, the machine or equipment is isolated from the energy source and rendered inoperative. [ 2  29 CFR 1910.147(c)(1) ].
For roasts of lamb, beef, or veal: place the thermometer midway inside the roast away from bone. Residual Heat or Carry-Over Cooking: Remember, the steak will continue to cook as it sets. The temperature will rise 5 degrees F. to 10 degrees F. internal temperature.
BEEF Cooking Times and Temperatures. Oven Baked or Roasted Beef. Note: Start with meat at refrigerated temperature. Remove the meat from the oven when it reaches 5Â° to 10Â°F below the desired doneness; the temperature will continue to rise as the meat stands.