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Evaluation des risques sanitaires liés au refroidissement de la viande cuite dans les établissements de restauration collective.

An assessment of the safety of cooling large cooked meats in the catering sector.

Auteurs : ABU-GHANNAM N., O'BRIEN P.

Type d'article : Article

Résumé

Because of an increasing trend towards cooking large meat joints in advance of service, the process of cook-chill has become an integral part of the catering sector. However, there is concern that the cook-chill process is being adopted by many conventional catering establishments that are significantly lacking in the technology and management required for the process to be safe. Compliance and practices were examined in 50 premises consisting of hotels, restaurants and take-aways. Significant malpractice was seen in the cooling of large cooked meats. None of the premises surveyed had rapid chillers, although 95% of them perform the cook-chill practice. Consequently, the cooling time required to reach the recommended 10 °C extended for up to 9 h, in contrast to the specified maximum of 150 min, resulting in conditions appropriate for Clostridia growth. Approximately 50% of respondents were unaware of the guidelines and opted to use guides requiring less management control and financial investment. Quantitative assessment of the cooling process through temperature monitoring provides a powerful tool for communicating to caterers the hazards associated with slow cooling of large cooked meats.

Détails

  • Titre original : An assessment of the safety of cooling large cooked meats in the catering sector.
  • Identifiant de la fiche : 2004-0781
  • Langues : Anglais
  • Source : Food Prot. Trends - vol. 23 - n. 9
  • Date d'édition : 09/2003

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