Transcript Module 5

A certified food protection
manager training program
Module 5: Cooling
The Summit of Safe Food?
http://www.nbcnews.com/health/health-news/possible-food-poisoning-sickens-100-safety-summit-n91631
)
Firefly owner John Simmons poses at his restaurant at 3824 Paradise Road in Las Vegas on Monday Nov. 18, 2013. (Bill Hughes/Las Vegas Review-Journal)
What Happened?
• On April 11, 2014, the Baltimore City received reports of
illness from attendees
• Became ill between April 8 and April 10. The attendees
suspected that lunch served on April 9 was the source of
the illnesses.
• Follow up interviews found 216 became ill, onset time of
16 hours.
Symptoms:
• Nausea
• Abdominal cramps or pain
• Diarrhea
Possible Cause and Why?
Potential Causes
• Bacteria
• Norovirus
Possible Reasons Why
• Food purchased from unsafe sources
• Failure to cook food to correct temperature
• Improper holding temperatures
• Contaminated equipment
• Poor personal hygiene
What They Found
• Stool specimens from 22 ill individuals were tested 14
days later, toxins found in 4 people
• Frozen chicken breasts, garlic, and demi‐glace were
cultured for Bacillus cereus and Clostridium perfringens
• C. perfringens was the likely cause identified by public
health.
What Went Wrong?
As reported, but not documented, by manager.
• Precooked frozen chicken breasts were placed on sheet
pans and thawed in a walk in cooler on April 8. Cooked
the morning of April 9 and transferred to 2‐inch pans
after cooking.
• The Marsala sauce was prepared the morning of April 9
and used only for the April 9 lunch. Poured directly over
the pans of cooked chicken breasts 1h 20 min before
service. Transported to convention center. Held hot until
service.
DISCUSSION
Learning Objectives
• Explain the difference between “spore” and “vegetative”
cell
• Describe the sources, symptoms, and control of
Clostridium perfringens, Clostridium botulinum, and
Bacillus cereus
• List the correct cooling requirement for TCS foods
• Describe methods to achieve rapid cooling
Learning Objectives
• List the procedures that can be used for Time as a
Public Health Control for TCS Food
• Define temperature danger zone (TDZ)
• Explain problems created by a heat stable toxin
• List practices that create a “reduced oxygen
environment”
Key Terms
•
•
•
•
•
•
•
Spore
Vegetative cell
Temperature Danger Zone
Cooling rate
Core (internal) Temperature
Oxygen requirement
Heat stable toxin
Spore Formers
• Some bacteria may be in vegetative or spore form
• Vegetative (live) cells can be killed by cooking to proper
temperature
• Higher temperatures kill more bacteria faster
Spores can survive and create big problems
Spores
• Similar to a seed
• Resistant to heat
– 165°F for 15 seconds will destroy vegetative cells,
spores will survive
– Destruction of spores – pressure and high
temperatures required (240°F)
• Spores can change to vegetative cells and grow rapidly
during cooling and produce toxin
• Important to have rapid cooling to prevent growth and
toxin production
Clostridium perfringens
• Found in soil and animal intestines
• Symptoms – severe abdominal pain, diarrhea
• Foods – meats, poultry, products made with meat
products (chili, stews, gravies)
• Symptoms – onset time 12-18 hours
• Control – proper holding temperatures, proper cooling
Bacillus cereus
• Spore-forming bacteria found everywhere
• Causes 2 types of gastrointestinal illness
1. Diarrhea
• Caused by toxin-mediated infection (bacteria
infects the body and makes toxin)
• Onset 6-15 hours
2. Nausea, abdominal cramps, and diarrhea
• Foodborne intoxication (toxin present in food)
• Highly stable toxin, resistant to heat
• Onset is pretty quick
Bacillus cereus
• Vomiting symptoms – cooked rice dishes
• Diarrhea and nausea symptoms – cooked vegetables,
meat products
• Control – proper cook, hold and cooling
– Monitor temperature during service and cooling
– Proper equipment for hot holding food
– Tip sensitive digital thermometers are best
Clostridium botulinum
•
•
•
•
•
Present in soil and water
Toxin produced can be fatal
pH 4.6 or lower, toxin not produced
Requires reduced or lack of oxygen
Symptoms – weakness, double vision, difficulty
swallowing, speaking
• Control, use only commercially processed canned
goods, proper temperature control
• Discard any damaged containers of canned food
Temperature
• Temperature Danger Zone
• Check temperature
• Cooling
Cooling Rates – Minimize Time in TDZ
Keep TCS foods at:
41°F or lower
135°F or higher
Cooling
• Cool TCS food from 135°F to 41°F or lower in 6 hours
– Step 1: 135°F to 70°F within 2 hours (fast growth of
pathogens)
– Step 2: 70°F to 41°F within 4 hours
• If food is cooled to from 135°F – 70°F in less than 2
hours, you still have 6 total hours to reach 41°F
Cooling
• If food has not reached 70oF in 2 hours, it must be
thrown out or reheated to 165oF and used for immediate
service, or cooled correctly
• Properly cooled food can only be kept for 7 days
• Freezing stops the clock, restarts when thawed
• Mixing older items with new items uses the older date
Factors Influencing Cooling
• Depth heat must move
– Greater depth = longer time
• Larger containers (slower)
• Small shallow containers (faster)
– Ideally 2-3 inches deep
Factors Influencing Cooling
• Liquid vs. solids
– Liquids (ex. broth) - faster
– Semi-solid (ex. chili) - slower
– Solid (ex. whole roast) - slowest
Factors Influencing Cooling
• Air vs Water Cooling method
– Air – slow cooling – good insulator
– Water – faster cooling – good conductor
• Cooling in an ice water bath is faster than cooling with air
in cooler or freezer
Other Factors
• Loosely cover containers during cooling
• Stirring increases cooling rate
• Use ice paddle; make sure it’s clean and sanitized to
prevent contamination
• Tumble chillers - tumble bags of food in chilled water or
air
• Blast chiller
Best Procedures: Summary
• Place food in small shallow container
• Place in ice water bath
• Stir (ice paddle)
• Monitor time and temperature with tip sensitive digital
thermometer
Other Options
• Addition of ice or cold water after cooking
– Leave water out of original recipe
– Avoid cross contamination (ice or water)
Time as a Public Health Control
TCS food can remain without temperature control for up to
4 hours:
•
•
•
•
•
•
Must have written procedure beforehand
Marked with start time
Start temp must be above 135°F or below 41°F
Discard after 4 hours
Can not reheat or re-cool
If food is monitored and doesn’t exceed 70°F, can be
held for 6 hours
Reduced Oxygen Packaging
• Sealed package without any air and no oxygen passing
through package
– Sous Vide
– Cook/Chill large batches for later use
• Must control C. botulinum and L. mono risk
– Keep at low temperature (pH or aw are also a factor)
• Have documented procedures and training
• May apply for a variance, need HACCP
What’s Your Experience?
Have you changed cooling practices at your restaurant to
minimize food safety risks?
Case Study
How It Happened
What They Found
Food Safety
Conference
attendees
became ill
Everyone
ate chicken
Marsala
Frozen
chicken
breasts,
garlic, and
demi‐glace
had C.
perfringens
Case Study
What Went Wrong
Improper
cooling
Spores
germinated to
vegetative cells
and produced
toxin
Prevention
Proper cooling
Proper reheating
Maintain all food
at proper
temperatures
below 41oF or
above 135oF
Quiz
According to the FDA Food Code, the ‘temperature danger
zone’ is:
a)
b)
c)
d)
45°F - 140°F
41°F - 135°F
45°F - 141°F
None of the above
Quiz
According to the FDA Food Code, the ‘temperature danger
zone’ is:
a)
b)
c)
d)
45°F - 140°F
41°F - 135°F
45°F - 141°F
None of the above
Quiz
Which of the following is not an acceptable method of
cooling food?
a) Dividing the hot food into smaller or thinner portions and
place in refrigerator or freezer
b) Using an ice bath- transfer the food to a clean cold
container and place the container in a large on that
holds ice or ice and water
c) Placing hot food in shallow pans and leave at room
temperature for initial cooling
d) Stirring or rotating food while it is cooling
Quiz
Which of the following is not an acceptable method of
cooling food?
a) Dividing the hot food into smaller or thinner portions and
place in refrigerator or freezer
b) Using an ice bath- transfer the food to a clean cold
container and place the container in a large on that
holds ice or ice and water
c) Placing hot food in shallow pans and leave at room
temperature for initial cooling
d) Stirring or rotating food while it is cooling
Quiz
According to the FDA Food Code, cooked TCS food should
be cooled as follows:
a) From 130oF to 60oF within two hours and then from
60oF to 41oF or colder within four hours
b) From 135oF to 70oF within two hours; from 70oF to 41oF
or colder within four additional hours
c) From 135oF to 45oF within four hours
d) From 135oF to 40oF within eight hours
Quiz
According to the FDA Food Code, cooked TCS food should
be cooled as follows:
a) From 130oF to 60oF within two hours and then from
60oF to 41oF or colder within four hours
b) From 135oF to 70oF within two hours; from 70oF to
41oF or colder within four additional hours
c) From 135oF to 45oF within four hours
d) From 135oF to 40oF within eight hours
Review
• Bacillus and Clostridium are spore formers
• Spores not killed at normal cooking temperatures
• Do not use non commercially canned products
• Temperature abuse
• Proper and rapid cooling is critical
• Monitor temperatures and time