FAT-TOM is the reason... time and temperature most important... [see-below] 4 HOUR maximun on T-T
Recommend you read entire article... [use links below]
will save you a lot of money on medicine and doctors visits... lost workdays, et cetera.
Food Safety Basics
A Reference Guide for Foodservice Operators
FN-572, May 1997
Julie Garden-Robinson, Food and Nutrition Specialist
What Makes Food Unsafe?
Hazards can be introduced into foodservice operations in numerous ways: by employees, food, equipment, cleaning supplies and customers. The hazards may be biological (including bacteria and other microorganisms), chemical (including cleaning agents) or physical (including glass chips and metal shavings).
Microbiological hazards (bacteria in particular) are considered the greatest risk to the food industry. Bacteria usually require Food, Acidity, Temperature, Time, Oxygen and Moisture in order to grow. Controlling any or all of these factors can help prevent bacterial growth. Remember "FAT-TOM" and how it relates to food safety.
Temperature and time are the two most controllable factors for preventing foodborne illness. The temperature range between 41�F and 140�F is considered the "danger zone" because these temperatures are very conducive to bacterial growth. Within this range, bacteria grow most rapidly from 60�F to 120�F. When the conditions are right, bacteria double in number every 10 to 30 minutes. For instance, in three hours one bacterium can grow into thousands of bacteria. Cooking food to safe temperature and cooling food quickly, therefore, are critical steps in the prevention of foodborne illness.
Weighing the Risks
Certain foods and foodservice procedures are more hazardous than others. High protein foods such as meats and milk-based products and foods that require a lot of handling during preparation require special attention by foodservice operations. Roast beef, turkey, ham and Chinese foods, for instance, have been linked with more outbreaks of foodborne illnesses than pizza, barbecued meat or egg salad, yet all of these foods are considered potentially hazardous. Other foods such as garlic in oil, rice, melon and sprouts also have been linked with outbreaks of foodborne illness.
ALWAYS USE THIS AS MINIMUM STANDARD
Potentially hazardous foods that have been removed from temperature control for more than four hours should be discarded according to North Dakota's adaptation of the Food Code.
Researchers have identified common threads between outbreaks of foodborne illnesses. Outbreaks usually involve one or more of these factors.
Improper cooling of foods — the leading cause of foodborne illness outbreaks.
Advance preparation of food (with a 12-hour or more lapse before service).
Infected employees who practice poor personal hygiene.
Failure to reheat cooked foods to temperatures that kill bacteria.
Improper hot holding temperatures.
Adding raw, contaminated ingredients to food that receives no further cooking.
Foods from unsafe sources.
Cross contamination of cooked food by raw food, improperly cleaned and sanitized equipment, or employees who mishandle food.
Improper use of leftovers.
Failure to heat or cook food thoroughly.
Source: CDC.
The High Price of Foodborne Illness
Foodborne illness costs lives and money. Millions of people become sick each year and thousands die after eating contaminated or mishandled foods. Children, the elderly and people with weakened immune systems are especially vulnerable to foodborne illness.
The cost of foodborne illness in 1993 from seven disease-causing organisms (Campylobacter, Salmonella, E.coli 0157:H7, Clostridium perfringens, Staphylococcus aureus, Listeria and Toxoplasma gondii) has been estimated at between $5 and $9 billion (USDA FSIS, 1996). The National Restaurant Association estimates the average cost of a foodborne illness outbreak at more than $75,000.
Serving safe food has numerous benefits. By preventing foodborne illness outbreaks...
The Centers for Disease Control and Prevention (CDC) collects information about foodborne illness outbreaks from state and local health departments. According to recent data, about 70 percent of all foodborne illness outbreaks occur in foodservice operations compared with about 20 percent traced to homes. Of the foodservice outbreaks, the cases are fairly evenly divided among restaurants/resorts/hotels, daycare centers/schools, nursing homes and private gatherings.
Most of the outbreaks of foodborne illnesses are caused by food handling errors. It only makes sense for managers to implement the most effective food sanitation system possible. Careful food handling and sanitation practices can control the factors that can lead to foodborne illnesses.
Cooling
Label and date food before cold storage.
Cool foods from 140 to 70�F within 2 hours and from 70 to 41�F within 4 hours. Do not cool food at room temperature before putting in the cooler.
Do not mix fresh food with leftover food.
Divide food into smaller batches and put in shallow 4-inch deep metal pans. Liquid foods should be no more than three inches deep, and thicker foods should be no more than two inches deep. Set the open pans on the top shelf of the cooler and cover the food after it has cooled.
Use an ice bath to speed cooling. Place container of food in a larger container filled with ice water to reduce cooling time. Stir frequently during chilling to promote cooling and measure temperature periodically.
Reheating
Reheat previously-prepared foods to at least 165�F for 15 seconds within 2 hours. Food reheated in a microwave oven should reach 190�F and be allowed to stand 2 minutes to allow for dispersal of heat.
Reheat leftover foods one time only.
Do not reheat foods in hot holding equipment such as steam tables.
Cooking
Cook foods to safe time-temperature exposures. Use a clean sanitized thermometer to measure the temperature by placing the thermometer in the thickest part of the food. In sauces and stews, insert the thermometer at least two inches into the food.
Calibrate thermometers regularly by inserting into a mixture of ice and water and adjusting the reading to 32�F/ 0�C. Thermometers that have been dropped or exposed to extremes in temperature should be calibrated.
Stuffed meats --165�F for 15 seconds
Poultry -- 165�F for 15 seconds
Ground beef -- 155�F for 15 seconds
Roasts -- 130�F for 121 minutes or 140�F for 12 minutes or 145�F for 15 seconds
Pork, ham, sausage or bacon -- 155�F for 15 seconds
Do not interrupt cooking times by partially cooking foods.
Heat microwave-cooked foods 25�F above the recommended temperature to compensate for shorter cooking times. Stir and rotate foods during cooking and allow to stand two minutes after cooking for even distribution of heat.
Use tasting spoons -- not the stirring spoon -- to test foods. A clean tasting spoon should be used every time food is tested.
Holding/Displaying Foods Between Preparation and Serving
Keep hot foods hot and cold foods cold. Maintain hot foods at 140�F or higher and cold foods at 41�F or lower. Measure temperatures periodically near the top surface before stirring; stir with a clean, sanitized utensil, measure and record temperature.
Do not use holding units, such as steam tables or chafing dishes, to cook or reheat foods.
Hold cold foods in serving containers on ice; the food should not be in contact with the ice.
Do not put previously held food on top of freshly prepared food. Use up the previously held food first.
Do not handle ready-to-eat foods such as lettuce, ham and cheese with bare hands. Use spatulas, tongs, clean plastic gloves or deli tissue to handle food.
In self-service/buffet situations, provide spoons or tongs so human hands do not touch food. Provide clean plates for every trip through a buffet line.
Linens and napkins used as liners that contact food must be replaced whenever the container is refilled.
Handle plates by their edges, glasses by the bases and cups by their handles.
Handle utensils by their handles.
Use metal or plastic scoops -- not glasses, bowls, cups or plates -- to scoop ice.
Potentially hazardous foods that have been removed from temperature control for more than four hours should be discarded according to North Dakota's adaptation of the Food Code.