Environmental Engineering Reference
In-Depth Information
13
◦
Fifthemeat
is more than six inches thick, is adequate to kill trichina larvae. Cooking to an
internal temperature of 150
◦
F(66
◦
C) is also adequate, although 165
◦
F(74
◦
C) is
recommended for safety. The National Pork Producers Council recommends, and
the USDA requires, that pork and pork products labeled ready to eat be frozen
as noted or cooked to 170
◦
F(76
◦
C).
63
Fewer than 100 cases of trichinosis are
being reported annually to CDC.
19
Cooking in a microwave oven does not ensure
destruction of trichinae. Trichinae in polar bear meat remained viable after 24
months at 0
◦
F(
−
18
◦
C) and bear meat after 81 days at 0
◦
.
The FDA requires that “fishery products that are not cooked throughout to
140
◦
F(60
◦
C) or above must have been or must, before service or sale in
ready-to-eat form, be blast frozen to
13
◦
F(
25
◦
C), or 20 days at
Storage of pork 10 days at
−
−
−
31
◦
F(
35
◦
C) or below for 15 hours or
−
−
23
◦
C) or below for 168 hours (7 days). Records that
establish that fishery products were appropriately frozen on-site must be retained
by the operator for 90 days.” (FDA Code Interpretations, No. 2-403, August 21,
1987)These temperatures assure that tapeworms, roundworms, flukes, and other
parasites are killed. Fish menu items that have not been fully cooked may harbor
pathogenic bacteria or viruses. In summary, the 11 essential elements of health
protection in food establishments are as follows:
63
10
◦
F(
regularly frozen to
−
−
1. Cook to proper internal temperature (minimum): beef roasts 145
◦
F(63
◦
C),
pork 165
◦
F(74
◦
C), eggs, fish, and lamb (145
◦
F), poultry and all stuffed
meats (165
◦
F); holding of hot foods at 140
◦
F(60
◦
C), thorough reheating to
165
◦
F of precooked or leftover (refrigerated) potentially hazardous foods,
and holding potentially hazardous foods at or above 140
◦
F or refrigerat-
ing at 45
◦
F(7
◦
C) or less in shallow pans (less than 4 inches food depth)
until served; heating of custard and pastry filling to 165
◦
F and cold hold-
ing at 45
◦
F. Bring stock to a boil and keep at 140
◦
F or above. Serve
prepared foods promptly. Do not reuse leftover food that has been served.
Microwave cooking of pork is not reliable, as microwave cooking can leave
cold spots.
2. Ensure adequate refrigeration capacity and promptly and properly refrig-
erate at 45
◦
F or less potentially hazardous leftover and prepared foods.
Store in shallow pans, with food thickness or depth not greater than 4
inches. Cool foods to 45
◦
F or less within 4 hours, but do not allow foods
to remain at room temperature longer than 2 hours. A refrigeration temper-
ature of 38 to 40
◦
F(3
◦
to 4
◦
C) is recommended, and refrigerators should
have indicating thermometers.
3. Plan food preparation to coincide as closely as possible with serving time.
Serve food immediately after cooking.
4. Stress cleanliness and good personal hygiene habits of employees (who
should be free of communicable disease or infection transmissible through
food or food service). Wash hands before and after preparing each food;
avoid or prevent handling of food; use utensils or plastic gloves to mix
or serve food. Avoid cross-contamination; thoroughly clean and sanitize
