Share

Use of time and temperature specifications for holding and storing food in retail food operations.

Author(s) : SNYDER O. P.

Type of article: Article

Summary

The purpose of this paper is to provide a research data base for developing specific time-temperature standards for safe holding and/or storing potentially hazardous food in retail food facilities and chilled-food operations in the actual temperature range for pathogenic bacterial growth in food, between 0 to 54.4 deg C. Data regarding the rate of growth of various pathogenic bacteria and aerobic bacteria in food were compiled from research studies. The data were used to predict the growth rate of the bacteria in food as a function of temperature and to compare this to 1993 FDA Food Code Recommendations for holding and storing potentially hazardous foods.

Details

  • Original title: Use of time and temperature specifications for holding and storing food in retail food operations.
  • Record ID : 1999-2289
  • Languages: English
  • Source: Dairy Food environ. Sanit. - vol. 16 - n. 6
  • Publication date: 1996/06
  • Document available for consultation in the library of the IIR headquarters only.

Links


See the source

Indexing