Transcript Food Safety & The Importance of Temperature Control

Food Safety &
The Importance of Temperature
Control
Winston Industries
Research & Fundamental Series
presents
Continuing Enrichment Series 2
"Food Safety in School Foodservice”
Jill Conklin, School Industry Specialist
7/17/2015
Understanding the importance of
Food Safety
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What is food safety?
– Protection of our food supply
– Prevention from the ground to the plate
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Why should we pay attention?
– Health & Well-being
Effects on children, elderly, suppressed immune
systems
– Cost & financial loss
– Personal & professional reputation
– Morale & core ethics of operation
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Understanding Foodborne Illness
&
it’s Contributors
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What is Foodborne Illness?
– Factors
 Host air, soil, water, food
 Favorable conditions: FAT TOM
– Cause
 Bacteria, toxins, parasites,viruses, chemical
contaminants
 Potentially hazardous foods - PH
 Cross Contamination
 Personal Hygiene
 Abuse of Time & Temperature
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Understanding Foodborne Illness
is Preventable!
How to address Food Safety
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Develop a Team
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Foodservice Staff
School Personnel
Students
Community
Industry
Develop a Plan
– HACCP
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Education
– Challenges
– Solutions
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Resources
– Federal agencies
– State & Local
Agencies
– Education Centers
Steps for Success - Team
Finding solutions for your school foodservice
program
A Team Approach
Roles & Responsibility
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Industry
– Taking an active role
– Understanding & addressing the School Market
– Research & Design of Products
– Building relationships and resources
School foodservice staff
– Understanding trends & technology today
– Matching the needs of your operation with your food and
equipment manufacturers
– Becoming educated and becoming the educator
– Implementation
Steps for Success - HACCP
Develop a Plan
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HACCP - Hazard Analysis Critical Control
Points
– Documentation of a foods flow & all Critical
Areas & Points for contamination
– Includes a food flow through: receiving,
storage, preparation, cooking, holding, cooling
& re-heating
– system of checks & balances
Steps for Success - HACCP
Seven Steps
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Assess hazards
– contamination,
– improper : cooking, holding, cooling, re-heating
– personal hygiene & sanitation
Identify Critical Control Points & Areas
Establish regulatory procedures
Monitor procedures & assign responsibility
Take immediate Action - Address & Correct the problem
Record - develop a policy & procedure manual, written logs,
flow charts
Verification - Check the system is working. Define staff roles
& responsibilities. Listen, Gather feedback & organize
Steps for Success - Education
Getting the Facts
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Top 3 Hazards of Foodborne
iIlness:
– Abuse of time & temperature
– Poor Hygiene
– Cross Contamination
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Steps for Success - Education
Personal Hygiene
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Uniform maintenance
– Cleanliness & Safety
General practice
– Bathe daily, clean hair & nails
– Keep wounds covered
Wash hands regularly -Bacteria thrives on the hands, skin,
eyes, noes, mouth
 Wash hands thoroughly for 20 seconds under warm
water with soap
Use Gloves when handling ready to eat foods and when a new
task is performed
– Gloves are not a supplement for hand washing. They
must be discarded and hands washed to prevent cross
contamination!
Steps for Success - Education
Cross Contamination
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Clean
– handling, preparing, serving foods
– handling, preparing raw meat, poultry, seafood & fish
– using the lavatory, cleaning & trash removal
Separate
– use different cutting boards & utensils to prepare raw ,
cooked & potentially hazardous foods
Cook - Understand the current Lethality logs for potentially
hazardous foods, temperature danger zone, appropriate
cooling & re-heating times,check temperatures regularly
Chill - Defrost & refrigerate foods appropriately. Don’t clutter!
Refrigerators & Freezers need air to circulate.
See www.fightbac.org for more information
Steps for Success - Education
Time & Temperature
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Relationship
– Understanding Appendix A & Lethality Logs for Beef
(cooked & cured), Poultry, Pork, Seafood & Fish)
 Relative hold time or minimum processing time for
protein after a minimum temperature is reached
 lethality's are achieved once internal temperatures
reach and exceed 158 degrees F
 a relative humidity of 90% or above must be reached
for at least 25 percent of the total cooking time or as
prescribed by the lethality log
 Bacteria conditioned to multiply at exceeding rates
when foods are cook/ held between 50- 130 degrees
F for times greater than six hours
Steps for Success - Education
Time & Temperature
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Temperature Danger Zone (TDZ)
– Microbial growth increases rapidly between the TDZ
 41 degrees F - 135 degrees F
– Harmful organisms grow slowly below 41 degrees F and
can be destroyed above 135 degrees F when applied with
a time & temperature ratio
– Foods should never be left in the TDZ longer than a
cumulative of four hours. If so, the food should be
discarded. The time food can be in the TDZ includes all
Critical Areas: receiving, storage, cooking, holding, reheating, and cooling
Steps for Success - Education
Time & Temperature
– When cooling foods: temperature should reach 135- 70
degrees F or below within 2 hours and 70-41 degrees F
within 4 additional hours. If a food product does not reach
70 degrees F within 2 hours the food must be immediately
reheated to 165 degrees F for 15 seconds. If the food
does not reach this time/temperature it should be
discarded. If the food returns to the TDZ again, it should
be discarded.
– Keep record of your temperature control
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Steps for Success - Education
Tools for Precise Time &Temperature Control
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Equipment
– Thermometers
Accurate control of temperature
 Monitor by keeping time & temperature
logs
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– Foodservice equipment
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Accurate control of temperature & time
through technology
Steps for Success - Education
Thermometers
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Thermy
– National consumer education
campaign for FSIS & USDA
– It’s Safe to Bite When the Temperature
is Right!
Color - poor indicator
 Rely on the actual thermometer reading to
ensure food has reached a safe internal
temperature for serving
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Steps for Success - Education
Thermometers
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Why?
– Best, most reliable way to ensure safety and
to determine “doneness” & “just-cooked”
quality are determined
– Thermometers are used to verify temperatures
and harmful microorganisms have been
destroyed
– Safe Temperatures means Safe Foods, Safe
Food means Healthy Bodies & Happy Kids!
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Steps for Success - Education
Thermometers
– Thermocouple (2-5 second reading)
 probe at 1/4 inch
 fastest reading
 measures temperatures in thick & thin foods
 can be calibrated
 digital display
– Thermistor ( 10 sec reading)
 probe at 1/2 inch
 offers a quick reading
 measures temperatures in thick & thin foods
 some can be calibrated
 digital display
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Steps for Success - Education
Thermometers
– Bimetal Instant Read (15-20 seconds)
 probe 2-21/2 inch
 temperature taken by average on the stem
 difficult to accurately measure thin foods
 calibrated
 dial read, some with magnifying read
– Liquid filled (1-2 minutes)
 probe 2 inches or more
 can be left on food product during cook/hold
 does not measure thin foods
 heat conduction causes inaccuracy, it is
recommended multiple readings are taken in the
same product but in different areas
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Steps for Success - Education
Thermometers
– Oven Cord Thermometer (5-10 sec reading)
 probe at 1/2 inch
 can be used in & out of oven
 designed for use in food product during cook/hold
cycle
 can not be calibrated
 digital display (often needs battery pack)
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Steps for Success - Education
Thermometers
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Use & Care
– Always check the manufacturer’s instructions prior
to use
– Wash with hot soapy water and sanitize as you
would any other kitchen utensil to minimize cross
contamination
– Remember safety - keep all sharp objects pointed
downward and covered
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Steps for Success - Education
Thermometers
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Where to place Thermometer
– Temperatures for all meat products should be placed
midway into the body of the product.
– Keep away from bone, gristle & fat (this can cause
inaccurate readings)
– Thin Foods: insert the probe sideways about 2-3 inches
towards the center of the product. (Thermocouple &
Thermistor produce most accurate reading)
– Poultry should always be checked by inserting the probe
into the thickest section or thigh, including whole or
fabricated parts.
– Casseroles should always be checked in the very center
or thickest section of the product
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Steps for Success - Education
Thermometers
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Calibration
– Ice Water Method
 Fill a glass or beaker with crushed ice. Add tap water
to the top of the glass and then stir the contents well.
 Insert the thermometer into the center of the glass
without touching bottom or sides of the glass
 Insert approximately 2 1/2 inches into the ice water
bath
 Wait at least 30 seconds for a reading
 Turn the calibration nut so the pointer or display
reads 32 degrees F
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Steps for Success - Education
Thermometers
– Boiling Water Method
 Bring a pot of water to a full boil
 Insert the thermometer into the center of the pot
without touching bottom or sides of the pot
 Insert approximately 2 1/2 inches into the boiling
water
 Wait at least 30 seconds for a reading
 Turn the calibration nut so the pointer or display
reads 212 degrees F
Remember water boils at a lower temperature in high
altitudes, check with your local agency for instructions
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Steps for Success - Education
Foodservice Equipment
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Critical Control Products for Critical Control Points
– Critical Control Points: cooking, holding, re-heating &
serving are areas extremely susceptible to Time &
Temperature Abuse
– Equipment Products that are manufactured for cooking,
holding, re-therming and serving purposes should be
engineered to control the time & temperature
– Equipment should precisely control the temperature of all
foods, especially potentially hazardous foods
– Proteins are potentially hazardous foods. They are also
the cost centers of many foodservice operations.
– Equipment should be designed to assist the operator in
managing proteins during critical points. This term can be
called Safe Protein Management. Such management in
design of equipment will address food safety needs
Steps for Success - Education
Foodservice Equipment Procurement
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What to consider
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Type of heat system
Efficiency of heat transfer
Efficiency relation to Time & Temperature
Precise control of Internal Temperature of food product
Precise control of food product texture
Recording device & measurement for HACCP control
Equipment designed to meet all regulatory requirements by
the FSIS, HHS, USDA & Centers for Disease Control &
Prevention
– Meets the minimum requirements for holding guidelines by
FDA, considering lethality logs & RH
– Meets requirements for all time, temperature & RH, Safety
measured in Use & Care Manual
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Steps for Success - Education
Understanding Foodservice Equipment Design
Single Heat System - Dry Air heat transfer
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Equipment offered insulated or with out, & built with stainless or aluminum body
Minimal control of texture provided on product for only short period of time with
diminishing quality
No control over internal food temperature, only by application of thermometer
consistent yield loss in product due to overheating & excess drying of food product
Nutritional content diminished over time
Aesthetic quality diminished over time
Energy usage is inefficient - increase in electrical usage over extended time period
in order to maintain total air temperature
unable to maintain RH in any equipment using air as a sole means of heat transfer
(Often a manufacturer will include a water basin to increase humidity in the
equipment chamber. This often produces one of two results: the air heat will
evaporate the water bath, the water bath will cause a substantial increase in
moisture disallowing crisp product to be held inside the equipment)
Equipment costs are often lower at time of purchase, but can be costly over the
long haul
Steps for Success - Education
Understanding Foodservice Equipment Design
Dual Heat System - Vapor (or latent) heat & Air heat
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Equipment is insulated with Stainless steel body
Equipment designed with a water evaporator. This evaporator
is heated to control the food’s rate of evaporation & internal
temperature. See Vapor Heat Transfer
Equipment also has air heaters controlled independently from
the evaporator. Theses heaters can be controlled to elevate
the air temperature above the food temperature.
Equipment utilizes microprocessor-driven controls, allowing for
independent control of food temperature and food texture.
Dual heat system needs no calibration, has quick cabinet
response & recovery time.
Equipment allows the operator to input desired end internal
temperature, desired texture, and cook time or the use of preprogrammed software.
Steps for Success - Education
Understanding Foodservice Equipment Design
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Equipment design & technology offers efficient form of heat
transfer, precision in temperature, RH, food quality and taste
Nutritional content is maintained
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Aesthetic quality is maintained for long holding periods
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Food texture set with a minimum differential above the food
temperature allows for long holding of moist food product
Food texture set with a maximum differential above the food
temperature allows for long holding of crisp products
Equipment Products often cost more initially but save energy
costs, maintenance costs, labor costs & food costs
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Steps for Success - Education
Understanding Foodservice Equipment Design
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Vapor Heat Transfer
– All food is comprised of water, therefore may be described
as a water body
– When heat is applied to food it behaves the same as heat
applied to water
– Water has a vapor pressure. When two water or wet bodies
are enclosed in a chamber there properties will become
same. This occurs through evaporative cooling.
– In a dual heat system, water vapor condenses onto a food
product. The food product’s internal temperature will rise
and become the same (with a differential 1-2 degrees F) as
the evaporator. The operator precisely sets the evaporator
temperature in turn setting the internal temperature of the
food product.
– This type of dual heat system is a patented technology
called CVap - an acronym for Controlled Vapor.
Steps for Success - Education
Understanding Foodservice Equipment Design
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HACCP Controls
– Manufacturers of equipment are now designing controls to
monitor & record safe protein management, often measured
by a probe inserted into a protein.
– Equipment should be offered with HACCP ready software,
using NAFEM Data Protocol (NDP) to monitor compliance
with HACCP guidelines
– Systems are set up for manual retrieval of data or through a
PC software systems where data is stored and accessed
internally or externally from the operation
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Equipment Products should be used in conjunction with
Thermometers to ensure the safest food supply
Steps for Success - Education
Choosing the Right Equipment
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Benefits
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Produce Healthy Safe Food
Maintain Nutritional Value
Maintain Food at a “Just-Cooked” Quality
Increase customer appreciation & participation
Allow flexibility in menu design
Increase total food yield & improve food costs
Increase job efficiency & improve labor costs
Increase energy efficiency & improve energy consumption
Steps for Success
Resources
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US Department of Agriculture (USDA) & Food Safety
Inspection Services (FSIS)
– www.usda.gov
Centers for Disease Control & Prevention
– www.foodsafeschools.org
– www.fightbac.org
National Foodservice Management Institute
– www.nfsmi.org
Food & Nutrition Services & Team Nutrition
– www.fns.usda.gov
School Nutrition Association
– www.schoolnutrition.org
Institute of Food Technologists
– www.ift.org
Steps for Success
Attitude
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Stay Positive
Encourage a Team Approach
Set Realistic Goals & Objectives
Utilize your resources
Utilize Industry for support
Understanding Our Role & the
Importance of Food Safety
Winston Industries extends it’s gratitude to
the hard working School Foodservice
Professional across the Nation.
We Promise to continue to research and
develop resources to assist you in
meeting the challenges of foodservice
today.
We are dedicated to the National Food
Safety Campaign.
Thank You
7/17/2015