Food safety-INSPECTION OF FOOD TEMPERATURE

Food Science and Nutrition

1. INSPECTION OF FOOD TEMPERATURE Ms. NIRUPAMA MAHANTA

2. INTRODUCTION: Keeping the food at a safe temperature is a simple and effective way to protect customers from foodborne illnesses. Production, preparation, storage or transportation – no single process in the food industry is complete without one vital aspect – temperature control. To assure that temperature control is never compromised, the food industry employs a variety of advanced temperature sensor devices.

3. IMPORTANCE OF TEMPERATURE CONTROL Maintain the quality of food products Prevent food contamination and maintain safety To cater varied and fresh food products successfully to consumers across geographies

4. DANGER ZONE Bacteria grow most rapidly in the range of temperatures between 40 ° and 140 °F(4 C to 60 C, doubling in number in as little as 20 minutes. This range of temperatures is often called the “Danger Zone.” In this zone bacteria (such as Staphylococcus aureus, Salmonella Enteritidis, Escherichia coli O157:H7 , and Campylobacter ) grow to dangerous levels that can cause illness.

5. COOKING TEMPERATURES

6. REHEATING Foods should be reheated thoroughly to an internal temperature of 165°F or until hot and steaming. COLD STORAGE TEMPRATURES A temperature of 40 °F should be maintained in the refrigerator. Properly handled food stored in a freezer at 0 °F will be safe.

7. STEPS TO KEEP FOOD OUT OF THE DANGER ZONE: Consistently monitor the refrigerator or freezer temperatures. Keep a written record including the temperature measured and the time it was taken. Clean and calibrate thermometers often. Regularly test employee’s knowledge of proper thermometer handling and use.

8. GUILDLINES REGARDING TEMPERATURE CONTROL FOR EATING ESTABLISHMENTS BY FSSAI:

9. Receiving and storage temperature of potentially high-risk food should be at or below 5 C. Receiving and storage temperature of frozen food should be -18 C or below. If frozen foods are to be used, they should be thawed well before cooking to ensure adequate heat penetration. For any type of cooking (boiling, frying, grilling, baking etc.) cooking should be thorough and adequate with temperature reaching at least 70 C of each and every part of the food to ensure proper heat penetration. Time required for transportation should be minimum, to avoid microbial proliferation.   • In case food is to be prepared and served in the near vicinity, it should be transported & served hot at temperature above 60 C and consumed within 4 hours. • In case food is prepared at long distances which require transportation for longer period, the food should be chilled to less than 5 C and transported and reheated at the time of service to a temperature of at least 70 C, served at temperature above 60 C and consumed within 4 hours. Reheating should be done once.

10. Cooked food served hot should be kept at a temperature of at least 60 C to prevent microbial growth. Cooked food to be served cold should be kept below 5 C to prevent growth of pathogens. Otherwise time of holding should be limited. Food to be kept for cold storage should be distributed in small volumes to ensure uniform cooling. Counter display of cold foods should be at 5 C or below and hot foods at 60 C or above. Non veg. products/raw materials should be purchased (chilled products temperature should be at 5 C or below and frozen products at -18 C or below) Non-veg. products are cooked thoroughly (core temperature 75 C) for at least 15 seconds or an effective time/temperature control e.g. 65 C for 10 minutes, 70 C for 2 minutes. Milk should be received in clean and hygienic conditions at temperature below 5 C. Milk and milk products should be used immediately or pasteurized and refrigerated. Foods transported to point of sale from the point of cooking. Food is reheated up to 70 C before consumption. Food is consumed within 4 hours of reheating. Foods with Gravy Products are not stored at room temperature for more than 2 hours during display or sale. For prolonged storage, foods are stored in refrigerators or kept for hot holding at or above 60 C. Food products are reheated (up to 70 C). 4) No water should be added after cooking/reheating/boiling.

11. REFERENCES Academy of Nutrition and dietetics Retrieved from https://www.eatright.org/homefoodsafety/four-steps/cook/complete-list-of-cooking-temperatures Danger zone. United states department of agriculture food safety and inspection service Retrieved from https://www.fsis.usda.gov/wps/portal/fsis/topics/food-safety-education/get-answers/food-safety-fact-sheets/safe-food-handling/danger-zone-40-f-140-f/CT_Index Food Safety, Sanitation, and Personal Hygiene https://opentextbc.ca/foodsafety/chapter/storage-temperatures-and-procedures/ How temperatures affect food. United states department of agriculture food safety and inspection service Retrieved from https://www.fsis.usda.gov/shared/PDF/How_Temperatures_Affect_Food.pdf The danger zone: Following food safety temperatures. WebStaurant store Retrieved from https://www.webstaurantstore.com/article/29/following-food-safety-temperatures.html Safe Minimum Cooking Temperatures Charts. Foodsafety.gov Retrieved from https://www.foodsafety.gov/food-safety-charts/safe-minimum-cooking-temperature Food safety management system – food industry guide to implement GMP/GHP requirements Retrieved from https://archive.fssai.gov.in/.../Guidance_Document_Catering_Sector_19_01_2018.pdf Guidelines for food safety Retrieved from https://old.fssai.gov.in/Portals/0/Pdf/Guidelines.pdf

12. Thank you