Time and Temperature Controll - cruise online
Searching...

.

Time and Temperature Controll

food safety time and temperature control in cruise ship.jpeg


Time and temperature are two of the most important factors to control in the prevention of a food borne illness. There are many steps during the process of preparing and serving food in which time and temperature must be controlled. Harmful microorganisms grow well in foods held between temperatures of 41 degrees Fahrenheit and 135 degrees Fahrenheit. This temperature range is also known as the Temperature Danger Zone (TDZ). The less time foods spend in the TDZ, the less time harmful microorganisms have to grow. Typically harmful microorganisms can grow to levels high enough to cause illness within four hours; therefore specific regulations should be taken for prevention of a food borne illness focus on reducing the amount of time foods remain in the TDZ. The following sections outline the requirements of time and temperature control during the preparation and service of PHF.


Types of Potentially Hazardous Foods
Potentially hazardous foods are foods that might contain food poisoning bacteria and are capable of supporting growth of these bacteria or formation of toxins to levels that are unsafe for consumers, if the foods are not stored at correct temperatures. Toxins are poisonous chemicals produced by some types of bacteria.
The following are examples of potentially hazardous foods:
[Many types of foods can become unsafe and cause people to become ill. Some foods, known as PHFs, are at higher risk for growing harmful microorganisms; it is these microorganisms that cause a food borne illness.
The following foods are considered PHF and require proper control of time and temperature:]
·         Milk and dairy products (Custard, desserts)
·         Eggs
·         Meat (beef, pork and lamb) and Poultry
·         Fish and shellfish
·         Baked Potatoes
  • cooked rice and pasta;
  • Processed fruits and vegetables, for example, salads; such as sandwiches and rolls.
·         Tofu and other soy proteins and Sprouts and sprout seeds
·         Sliced melons and cut tomatoes Or anything that is cutted or cooked

Cooking Potentially Hazardous Foods
In order to ensure that the foods you are cooking have reached the proper internal temperature required to reduce the potential for a food borne illness, two steps must occur. First, use a thermometer to take food temperatures; and second, cook foods to the required internal temperature for the specified length of time (see chart below):

Type of Food
Minimum Internal Temp
Time
Fruits and Vegetables
135 deg Fahrenheit
15 seconds
Grains (rice, beans, pasta, potatoes)
135 deg Fahrenheit
15 seconds
Commercially processed ready-to-eat foods (chicken nuggets, cheese sticks)
135 deg Fahrenheit
15 seconds
Roasts (beef, veal, lamb)
145 deg Fahrenheit
4 minutes
Steaks/Chops (beef, veal, lamb)
145 deg Fahrenheit
15 seconds
Ground meats (other than poultry)
155 deg Fahrenheit
15 seconds
Eggs (hot held for service)
155 deg Fahrenheit
15 seconds
Ham
155 deg Fahrenheit
15 seconds
Poultry (whole or ground)
165 deg Fahrenheit
15 seconds
Reheated Foods
165 deg Fahrenheit
15 seconds
 
 
 
 
 
 
 
Hot and Cold Holding of Potentially Hazardous Foods
 
Foods that are not immediately served after cooking, which are most commonly known as “held for service,” are at risk for time and temperature abuse. Whether or not you have sources of heat or refrigeration to keep foods within temperature range, it is important to monitor temperatures to prevent a food borne illness. The following outlines the proper procedures for holding PHF:

Hot Food
When a source of heat is available, hold hot foods at 135 degrees Fahrenheit or higher and check the temperature every four hours. If the temperature of the food at four hours is less than 135 degrees Fahrenheit, the food must be discarded.
It is permissible to hold hot food without temperature controls for up to four hours if the following conditions are met:
  • Food must be held at 135 degrees Fahrenheit or higher before the food is removed from the temperature control.
  • Label the food upon receipt with the time it must be discarded. The discard time is four hours after the food has been removed from the temperature control.
  • After the four-hour time limit, the food must have been served, consumed, or thrown away.

Cold Food
Hold cold foods at 41 degrees Fahrenheit or less and check the temperature every four hours. If the temperature of the food at four hours is greater than 41 degrees Fahrenheit, the food must be discarded.
It is permissible to hold cold food without temperature controls for up to four hours if the following conditions are met:
  • Cool Food must be held at 41 degrees Fahrenheit or less before the food is removed from the temperature control.
  • Label the food upon receipt with the time it must be discarded. The discard time is four hours after the food has been removed from the temperature control.
  • After the four-hour time limit, the food must have been served, consumed, or thrown away.

 

Which foods are not potentially hazardous foods?

Many preserved foods do not contain food poisoning bacteria. Also, bacteria will not grow in some types of food. Examples include canned and bottled food, dried fruit, salted dried meats, fermented dried meats, yoghurts, hard cheeses, spreads, some sauces, dried pasta, breads and dried foods.
However, some foods that are not potentially hazardous can become potentially hazardous if you alter the food in some ways. For example, dry custard powder is not potentially hazardous but when milk or water is mixed with the powder to make custard, the custard is potentially hazardous.
Some foods may not be potentially hazardous but need refrigeration to stop them from spoiling. It is an offence to sell spoiled food.


When must food be kept under temperature control?

You must ensure that the temperature of potentially hazardous food is either at 41°F/5°C or colder or at 60°C or hotter when it is received, displayed, transported or stored. If you want to receive, display, transport or store potentially hazardous food at another temperature, you must be able to show an enforcement officer that you have a safe alternative system in place.
You do not have to keep potentially hazardous food at any specified temperature when you are processing or preparing it because that would be impractical, but you must keep the processing or preparation time as short as possible so that bacteria do not get a chance to multiply to dangerous levels or form toxins.


Cooling potentially hazardous food

If you cook potentially hazardous food that you intend to cool and use later, you need to cool the food to 41°F/5°C or colder as quickly as possible. There may be food poisoning bacteria in the food even though it has been cooked. Faster cooling times limit the time when these bacteria are able to grow or form toxins.
The standards require food to be cooled from 145°F/60°C to 70°F/21°C in a maximum of two hours and from 70°F/21°C to 41°F/5°C within a further maximum period of four hours. Alternatively, if you want to cool food over a longer time period you must be able to show that you have a safe alternative system in place.
If you don’t know how fast your food is cooling, use a probe thermometer to measure the warmest part of the food – usually in the centre.
To chill food quickly; divide it into smaller portions in shallow containers. Take care not to contaminate the food as you do it.

Reheating previously cooked and cooled potentially hazardous food

If you reheat previously cooked and cooled potentially hazardous food, you must reheat it rapidly to 135°F/60°C or hotter. Ideally, you should aim to reheat food to 135°F/60°C within a maximum of two hours to minimise the amount of time that food is at temperatures that favour the growth of bacteria or formation of toxins.
This requirement applies only to potentially hazardous food that you want to hold hot, for example, on your stove or in a food display unit. It does not apply to food you reheat and then immediately serve to customers for consumption, for example, in a restaurant or a take away shop.



Adsense!