Determining the Disposition of Refrigerated Time-Temperature Control Safety of Food above 50 Celsius - Assignment Example

Determine the Disposition of Refrigerated Time-Temperature Control Safety of Food above 50 Celsius (410 Fahrenheit). Name University References 1. Brown LG, Ripley D, Blade H, Reimann D, Everstine K, Nicholas, D, Egan J, Koktavy N, Quilliam, DN. Restaurant Food Cooling Practices.Journal of Food Protection. 2012;75(12):2172–2178. 2. Schaffner DW, Brown LN, Ripley D, Reimann D, Koktavy N. Quantitative Data Analysis To Determine Best Food Cooling Practices in U.S. Restaurants. Journal of Food Protection. 78(4) 2015, Pages 778–783 3. Gould L, Rosenblum HI, Nicholas D, Phan Q, Jones TF. Contributing factors in restaurant-associated foodborne disease outbreaks, Food Net sites, 2006 and 2007. J. Food Prot. 2013;76: 1824–1828. 4. Smith-Simpson S, Schaffner DW. Development of a model to predict growth of Clostridium perfringens in cooked beef during cooling. J. Food Prot. 2005;68(1): 336–341. 5. Centre for Disease Control. Outbreaks of acute gastroenteritis transmitted by person-to-person contact--United States. Morbidity and mortality weekly report. Surveillance summaries (Washington D.C). 2012; 61(9): 1-12. 2012. 6. Center for disease Control. Vital Signs: Foodborne Norovirus Outbreaks — United States, 2009–2012.Journal of MMWR. 2014; 63(22):491-495. 7. Selman, C., and J. Guzewich: Environmental assessment in outbreak investigations, In Motarjemi Y, Moy G, and Todd E, (ed.), Encyclopedia of food safety, vol. 4. Academic Press, Waltham, MA. 2013:98–106. 8. U.S. Department of Health and Human Services, Food and Drug Administration, Center for Food Safety and Applied Nutrition. Managing Food Safety: A Regulator’s Manual for Applying HACCP Principles to Risk-Based Retail and Food Service Inspections and Evaluating Voluntary Food Safety Management Systems http://www.fda.gov/Food/FoodSafety/RetailFoodProtection/ManagingFoodSafetyHACCPPrinciples/ Regulators/default.html. Published 2009, updated 2013, accessed September 21, 2016. 9. U.S. Public Health Servic. Food Code. Recommendations of the United States Public Health Service Food and Drug Act. http://www.fda.gov/downloads/Food/FoodSafety/RetailFoodProtection/FoodborneIllnessandRiskFactorReduction/RetailFoodRiskFactorStudies/UCM224682.pdf published 2009, updated 2012. Accessed September 21, 2016. 10. Ohio Revised Code.Retail Food Establishment and Food Service Operation, 2012 ORC. 2012; 3717(1):6-19. 11. Suffolk County Sanitary Code. General Food Regulations, 2015 DPHHS, FCSS. 2015;13(1):18. 12. Medus, C., K. E. Smith, J. B. Bender, F. Leano, and C. W. Hedberg. Salmonella infections in food workers identified through Routine Public Health Surveillance in Minnesota: Impact on Outbreak Recognition. J. Food Prot. 2010; 73:2053-­ 2058. 13. U.S. Department of Health and Human Services. Healthy People 2010: Understanding and Improving Health. Volumes 1 and 2, 2nd ed. Washington, DC: U.S. Government Printing Office; 2010. 14. Centers for Disease Control and Prevention (CDC), 2011. Updated Norovirus Outbreak Management and Disease Prevention Guidelines. J MMWR.2011; 60 (3): 1-15. 15. . FDA, Guide to Minimize Microbial Food Safety Hazards for Fresh-cut Fruits and Vegetables. http://www.fda.gov/Food/GuidanceRegulation/GuidanceDocumentsRegulatoryInformati on/ProducePlantProducts/ucm064458.htm. posted 10/26/98, updated 08/19/03, 02/2008, accessed September 21, 2016. Annotations 1. According to a research conducted by Centers Disease Control (CDC) have indicated that poor cooling practices of food have led to most food-related illnesses in restaurants and delis in the United States of America. Refrigeration is the most cooling method used by restaurants; other ways include ice-wand cooling, ice baths and addition of frozen food to cooling food. According to FDA in USA, food code (section 3-501.14) asserts, that food that need time-temperature control are supposed to be cooled rapidly. Further, these types of foods are specifically to be cooled in two hours at 70-41◦F (5◦C) also hotel managers are supposed to keep the coldest parts of their refrigerators between 0 degrees Celsius and 5 degrees Celsius. On the other hand hot foods are supposed to be stored slightly above 63 degrees Celsius, as this will prevent rapid growth of bacteria. 2. Improper cooling of hot meals in restaurants is one of the main cases of food-related illnesses in the US. Pathogen such as Clostridium perfringens cause most foodborne diseases. These pathogens appear when food is not properly cooled after being cooked. In addition when food are cooled slowly other pathogens like B.cereus .Therefore in order to eliminate food poisoning the Food and Drug Administration has set some food codes to any business that is allowed to sell food to consumers. According to the FDA8,9 the foods that have time-temperature control should cooled at faster rate, mostly at 70 degrees Fahrenheit in a period of 2 hours and further continue to be cooled at 41 degrees Fahrenheit in a period of 4 hours. In addition when foods are cooled according to the FDA recommendations, there is a non-linear temperature changes that occur at the initial stages of cooling. Technically, the large temperature difference between the food and the cooling environment that occurs at different levels is known as the driving force. When there is a higher driving force this means that there is a faster cooling rate and vice versa. 3. Gould et al compared the cooling rates of different food type and found out that massive cuts on meat made the meat cool slower which was corresponding to the Food Code guideline. The longer time taken for the beef to cool poses a threat of C. perfringens contaminating the beef. On the other hand, pasta has the shortest cooling time. Different types of food have different cooling time, the longer the cooling time the more the food is vulnerable to contamination by pathogens. Furthermore, according to the Food Code guideline at 41degrees Fahrenheit (5◦ C), the cooling rate should take at least 6 hours for foods like meat and 2 hours for soft foods such as pasta normally take at least 2 hours. On the other hand, pH values of different food types may prevent the development of bacteria; the pH5 value is rarely used as a way of preventing spore-forming bacteria on foods in restaurants. Therefore, proper cooling should be considered as the best measure of preventing foodborne diseases.in hotels and delis. 4. Clostridium perfringens is one of the most common pathogen associated with foods such as beef and poultry products. Meat or poultry products that have Clostridium perfringens when ingested usually cause stomach illness. According to a research conducted by FDA, most cases of Clostridium perfringens are associated by poor cooling methods. According to Angulo et al. most foodborne ailments develop after spore- forming bacteria survive the cooking phase and start to grow by producing vegetative cells. The growth of Clostridium perfringens will be faster when the cooling period is too slow. Also, U.S. Department of Agriculture (USDA) in conjunction with Food Safety and Inspection Service (FSIS) have given out directives on the temperatures for cooling beef and poultry products. Time-temperature control and safety assert that meat and poultry products should be cooled at 130◦ F for 1 hour or 41◦ F for at least 5 hours. This is in line Food and Drug Administration model which also recommends computerized models which help solve Microbiology ailments. 5. Research conducted by the Centers for Disease Control (CDC)5, there was reported more than 831 foodborne diseases cases. This after a compilation of reports by local, state and territorial health departments through the National Outbreak Reporting System (NORS)8 regarding the Foodborne illnesses outbreaks. The food safety code5 cold foods should be held at 41◦ F in order to limit the growth of pathogens or microorganisms which are the main cause of foodborne illness. Secondly, time-temperature controlled for safety food packaged by companies should be clearly marked with proper time when the food should be opened. This implies that food types which are marked as “keep frozen” should be kept under 41 degrees or less until the of their opening. This in turn helps in the eradication of foodborne illness. Further wrap all uncooked foods to avoid dripping of fluids which may contaminate the whole fridge. 6. The FDA recommends that to achieve complete pathogens destruction ready-to-eat types of foods or marinated foods should be kept frozen at -20 degrees Celsius (-4 degrees Fahrenheit). Furthermore, frozen foods should remain whereas, potentially hazardous foods (temperature- time control safety) should be refrigerated at 5 degrees Celsius( 41 degrees Fahrenheit). The FDA in conjunction with USDA maintains that ready -to-eat meals or packaged foods should be maintained at 5 degrees Celsius or below and if the food is held for more than 14 days under refrigeration, discard the food. This because when the food takes long to be consumed the shelf life is pronounced therefore this creates uncertainty of whether the food is fit for consumption. 7. Texas health department has regulated and given the required directions for the hospitals, restaurants, and deli in various departments. When storing fish of tuna species which is potentially hazardous food when cooked, it should, therefore, be maintained at & degrees Celcius or 47 degrees Fahrenheit. Besides, the fish can be completely submerged under running water which must be of 21 degrees Celsius or 70 degrees Fahrenheit. This does not allow the thawed portions of the fish after refrigeration to rise above 5 degrees Celsius for more than 3 hours. Therefore the fish is still healthy for consumption when its cooking time will arrive. 8. The USDA asserts that when cooked potentially hazardous goods are cooled they should be cooled within specified temperatures. Potentially hazardous foods after being cooked they should be cooled at a range of 57 degrees Celsius (135 degrees Fahrenheit) or from 21 degrees C(70 degrees Fahrenheit)9 within 2 hours. 57 degrees is the required temperature for many potentially hazardous meals when they are neither being cooked, cooled nor when time is used as a public health control. On the other hand, in scenarios where there is open refrigeration is required and the, there is specified temperatures, say; 5 degrees or 7 degrees Celsius, use of counter top, under top and open top refrigeration can be employed. Additionally this type of cooling is only viable in situations where foods expiration date is given. 9. Freezing is one of the leading efficient ways of preventing pathogens contaminating any meal. Freezing corresponds with the time taken for the food to freeze.therefore proper cooling to avoid parasite invasion on potentially hazardous food is not to allow the bacterial incubation temperature to reach. Bacterial incubation period is usually of 21 degrees – 52 degrees Celsius. Therefore these temperatures should be avoided in order to keep the pathogens at bay. Alternatively the ideal temperature for 41 – 45 degrees Fahrenheit3 which equal to 5 and 7 degrees Celsius respectively. The cooling should be done in two stages the first one should be rapid in a 2 hours while the second one should be gradual, for 4 hours. 10. Potentially hazardous food/ time-temperature control for safety foods that have been cooked within 2 hours and 6 hours, at from 57 degrees to21 degrees and from 57 degrees to 5 degrees respectively should be cooled for 4 hours at 5 degrees Celsius or below. This is because at 41 degrees Fahrenheit ( 5 degrees Celsius) is the sample temperature when time and temperature are used as standard cooling agents. In other words when temperatures exceed 5 degrees Celsius for TCS food the food should be received at specific given temperatures. This is to say products which are under the category of potentially hazardous foods like milk have their own specified temperatures when it comes to refrigeration, that is, 7 degrees Celsius. On the other hand, PHFs that have been cooked and should be served while warm should be stored at 57 degrees Celsius. 11. Cooling of eating substances, whether at home or at restaurants should be done should be done quickly and at the same time cautiously. Technically every meal especially PHF/TCS should be cooled to 7 degrees within 90 minutes . Therefore, for this to be possible, there are several cooling methods which are effective before putting the food while hot into the refrigerator. The food should be divided into thin portions, placed in shallow dishes or setting of hot foods in ice water baths. Under no circumstance is putting hot meals above 41 degrees Fahrenheit in the refrigerator acceptable because of the due to the time-temperature parameters. Always keep the PHFs in the coldest part of the fridge. 12. Suffolk County health regulatory body has put in place the following measures that will determine the disposition of PHF/ TCS products. Fish that are not molluscan shellfish that are recognized as hazardous and sold as raw, partially cooked or marinated-partially cooked should be frozen using time-temperature parameters i.e. frozen and stored at -4 degrees Celsius for seven days or frozen at -35 degrees Celsius for 15 hours. This is necessary for any food product that is listed as PHF under the FDA food code. 13. When food exceeds the temperature and time parameters of the specified time within its life except the time when it’s frozen the product should be discarded. This specifically points out to products that have ready-to-eat markings on them. Furthermore products that are refrigerated and are sold at vending machines which have broken shut-off controls.The products should be discarded as the products are of ready-to –eat form and their temperature levels were not maintained8. The same applies to products at mini markets that have their automatic shut-off activated while the products are still waiting to be bought. The products are discarded because they have strict markings that communicate the importance of the products to maintain a particular temperature level. 14. The correct ways to ensure safe food disposition in the refrigerator or during refrigeration of PHF/ TCS, when cooling of TCS fooled should be cooled at 1350 F - 700 F for moe than 2 hours. At 410 F it needs to be cooled for more than 6 hours. Consequently, voluntary destruction will occur if the food is rapidly heated in less than 4 hours. On the other hand, when cold holding a PHF it needs to be deep frozen at 410 F for less than 4 hours, this is possible through rapid cooling via ice bath. If the PHF7 is held above 410 F for more than 4 hours it should be discarded. 15. When time is taken as a public health control TPHC15, TCS foods are hot held below 1350 F for less than 4 hours, they are supposed to be rapidly reheated to165 0 F or more. Similarly, when rapidly reheating TCS food that has been improperly reheated or packaged commercially Processed TCS food, reheat rapidly to 1650 F and 1350 F respectively. Keeping food especially, TCS/PHF7 foods at the right temperature-time is one of the leading causes of food contamination brings about foodborne diseases. Therefore, refrigerators should be set at 410 F and PHF should not be placed in the fridges without being cooled to 700 F because they usually raise the refrigerator temperature and consequently pathogens may grow. Read More

3. Gould et al compared the cooling rates of different food type and found out that massive cuts on meat made the meat cool slower which was corresponding to the Food Code guideline. The longer time taken for the beef to cool poses a threat of C. perfringens contaminating the beef. On the other hand, pasta has the shortest cooling time. Different types of food have different cooling time, the longer the cooling time the more the food is vulnerable to contamination by pathogens. Furthermore, according to the Food Code guideline at 41degrees Fahrenheit (5◦ C), the cooling rate should take at least 6 hours for foods like meat and 2 hours for soft foods such as pasta normally take at least 2 hours.

On the other hand, pH values of different food types may prevent the development of bacteria; the pH5 value is rarely used as a way of preventing spore-forming bacteria on foods in restaurants. Therefore, proper cooling should be considered as the best measure of preventing foodborne diseases.in hotels and delis. 4. Clostridium perfringens is one of the most common pathogen associated with foods such as beef and poultry products. Meat or poultry products that have Clostridium perfringens when ingested usually cause stomach illness.

According to a research conducted by FDA, most cases of Clostridium perfringens are associated by poor cooling methods. According to Angulo et al. most foodborne ailments develop after spore- forming bacteria survive the cooking phase and start to grow by producing vegetative cells. The growth of Clostridium perfringens will be faster when the cooling period is too slow. Also, U.S. Department of Agriculture (USDA) in conjunction with Food Safety and Inspection Service (FSIS) have given out directives on the temperatures for cooling beef and poultry products.

Time-temperature control and safety assert that meat and poultry products should be cooled at 130◦ F for 1 hour or 41◦ F for at least 5 hours. This is in line Food and Drug Administration model which also recommends computerized models which help solve Microbiology ailments. 5. Research conducted by the Centers for Disease Control (CDC)5, there was reported more than 831 foodborne diseases cases. This after a compilation of reports by local, state and territorial health departments through the National Outbreak Reporting System (NORS)8 regarding the Foodborne illnesses outbreaks.

The food safety code5 cold foods should be held at 41◦ F in order to limit the growth of pathogens or microorganisms which are the main cause of foodborne illness. Secondly, time-temperature controlled for safety food packaged by companies should be clearly marked with proper time when the food should be opened. This implies that food types which are marked as “keep frozen” should be kept under 41 degrees or less until the of their opening. This in turn helps in the eradication of foodborne illness.

Further wrap all uncooked foods to avoid dripping of fluids which may contaminate the whole fridge. 6. The FDA recommends that to achieve complete pathogens destruction ready-to-eat types of foods or marinated foods should be kept frozen at -20 degrees Celsius (-4 degrees Fahrenheit). Furthermore, frozen foods should remain whereas, potentially hazardous foods (temperature- time control safety) should be refrigerated at 5 degrees Celsius( 41 degrees Fahrenheit). The FDA in conjunction with USDA maintains that ready -to-eat meals or packaged foods should be maintained at 5 degrees Celsius or below and if the food is held for more than 14 days under refrigeration, discard the food.

This because when the food takes long to be consumed the shelf life is pronounced therefore this creates uncertainty of whether the food is fit for consumption. 7. Texas health department has regulated and given the required directions for the hospitals, restaurants, and deli in various departments. When storing fish of tuna species which is potentially hazardous food when cooked, it should, therefore, be maintained at & degrees Celcius or 47 degrees Fahrenheit.

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