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.
â¢ For food safety reasons, DO NOT thaw beef roasts on countertops or at room temperature. â¢ Cook immediately after thawing; beef roasts should be cooked to an internal temperature of 145 to 160 degrees F using a food thermometer.You canât tell if food is cooked safely by how it looks. Roasted or braised beef roasts for about 45 minutes per pound at 325 degrees F. A 2-pound roast will take about 1 Â½ hours to cook. â¢ Slice cooked beef roasts and serve with gravy; steamed vegetables; and rice, noodles, or potatoes.