Time and temperature control

Probably the biggest factor in foodborne-illness outbreaks is time-temperature abuse. Disease-causing microorganisms grow and multiply at temperatures between 41F and 140F (5C and 60C), which is why this range is known as the temperature danger zone. Microorganisms grow much faster in the middle of the zone, at temperatures between 70F and 125F (21C and 52C). Whenever food is held in the temperature danger zone, it is being abused.

As you have already learned, time also plays a critical role in food safety. Microorganisms need both time and temperature to grow. The longer food stays in the temperature danger zone, the more time microorganisms have to multiply and make food unsafe. When heating or cooling food, it is important to pass it through the danger zone, as quickly and as infrequently as possible.

To keep food safe during preparation and cooking, you must follow the four-hour rule. Never let food remain in the temperature danger zone for more than four hours.

Exposure time adds up during each stage of handling, from the time food arrives at the receiving dock to the time it is cooked. Once food is properly cooked to the required minimum internal temperature, the number of microorganisms in it will have been reduced to a safe level. However, you must continue to handle the food safely. There are further opportunities for time-temperature abuse, including:

Not cooling food properly

Failing to reheat food to 165F (74C) for fifteen seconds within two hours

Failing to hold food at a minimum internal temperature of 140F (60C) or higher

You can see how four hours in the danger zone easily add up if you don’t handle food carefully. The best way to avoid the problem is to establish procedures employees must follow and then monitor them. Build time and temperature controls into your establishment’s HACCP plan and standard employee’s job. Some suggestions include:

Decide the best way to monitor time and temperature in your establishment. Determine which foods should be monitored, how often, and who should check them. Then assign responsibilities to employees in each area. Make sure employees understand exactly what you want them to do, how to do it, and why it is important.

Make sure the establishment has the right kind of thermometers available in the right places. Give employees their own calibrated thermometers. Have them use timers in prep areas to monitor how long food is being kept in the temperature danger zone.

Regularly record temperatures and the times they are taken. Print simple forms employees can use to record temperatures and times throughout the shift. Post these forms on clipboards outside of refrigerators and freezers, near prep tables, and next to cooking and holding equipment.

Incorporate time and temperature controls into standard operating procedures for employees. These must include:

Not removing from the refrigerator more food than can be prepared in a short period of time

Refrigerating ingredients and utensils before preparing certain recipes, such as tuna or chicken salad

Cooking potentially hazardous food to minimum internal cooking temperatures

Develop a set of corrective actions. Decide what action should be taken if time and temperature standards are not met. For example, an establishment that holds egg rolls on a steam table might throw them out if their internal temperature falls below 140F (60C) for more than four hours, or they might reheat the egg rolls to 165F (74C) for at least fifteen seconds within two hours.

Дата добавления: 2015-10-31