good hygiene practices managing hygiene through temperature control sub-module 5.3, section 2

Good Hygiene Practices

Managing Hygiene through Temperature Control

Sub-Module 5.3 , Section 2


Presentation Outline

1. Influencing food safety through temperature control2. Understanding the safety aspects of heating, cooling

and thawing of foods3. Ensuring food safety through temperature control


Temperature influences food safety and quality

SAFETY

control of pathogenic microorganisms

inactivation of intrinsic and extrinsic toxins

QUALITY

prevention of spoilage (microbial, enzymatic, etc.)

consistency texture controlled ripening


Focussing on safety aspects of temperature control

This module will focus on the SAFETY aspects of temperature control.

prevent biological hazards Yes

prevent chemical hazards No

effect on physical hazards No


Temperature influences growth of microorganisms

>121°C

100°C

5°C

-18°C

60°C

Inactivation of spores Sterilization / pasteurisingInactivation Boiling, cooking, pasteurising

Survival (but slow growth)Chilling

Survival (no growth) Freezing

4°C

Microorganisms multiply rapidly. Keep food out of this temperature range.


Effective temperature control must consider a number of factors

type of food; intended shelf-life; packaging and processing

methods; intended use;

milk requires constant chilling

dry cookies are stable at ambient temperatures


Protecting foods with high temperatures

Heat inactivates microorganisms.


Inactivating microorganisms with heat

..requires temperatures above 63°C for a defined amount of time.

121°C

100°C

60°C

Inactivation of spores Sterilization / pasteurisingInactivation Boiling, cooking, pasteurising

63°C and above

+


Commonly used heating technologies

PASTEURISATION

< 100°C

destroys viable pathogens

STERILISATION

>115°C

destroys all viable microorganisms


Understanding how microorganisms react to heat

Key rules for inactivating microorganisms:

I. The higher the temperature, the less time it takes to kill a population.

II. It takes longer to kill a high number of microorganisms than a low number of microorganisms.

III. Heat resistance varies between different types of microorganisms and their toxins.


Protecting foods with low temperatures

5°C

-18°C

60°C

Survival (no growth) Freezing

Cooling processes (chilling or freezing) will only slow down; or prevent the growth of microorganisms.

4-5°C and below

4°C Survival (but slow growth)Chilling

Food safety requires temperatures below 5°C.


Lowering the temperature to make food safe

Chilling: temperatures below 5°C

Freezing: recommended temperatures below -18°C


Thawing foods safely requires special attention

THAWING leads to the reactivation of microbial activity. the thawing of foods requires special attention to control microbiological hazards. To prevent the growth of pathogens thawed foods must be

kept chilled during and after thawing (i.e. below 4-5°C) or

immediately processed.


Move foods out of the temperature danger zone

Re-heat foods quickly to above 60°C and hold at 60°C and above

Chill foods as quickly as possible

Constantly keep chilled foods below 4-5°

4 °C

60 °C

Move foods out of this zone as

rapidly as possible!


What does “as quickly as possible” imply?

Exactly how quickly foods can be chilled/heated depends on many factors such as:

size of food, heat transfer in type of food, packaging of food, including size of packaging, technology used, surrounding temperature and temperature of

food.


Temperature control must be maintained along the whole chain

Consumer

Transport ProcessingProcessing Sale

Household

Raw material

THE COOL CHAIN


The temperature of foods needs constant monitoring

Monitor all temperatures throughout a process!

raw milk

stor

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past

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tran

spor

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0°C - 4°C 0°C - 4°C72°Cst

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Measuring temperatures is not complicated

Use calibrated thermometers AND record values.


Temperature control during receipt of raw materials

Always check if temperatures of raw materials are within specified limits.

□ Carrier ok (clean, refrigerated, no danger of contamination by hazardous other products) □ Packaging ok□ Labeling complete and readable

□T°C of goods corresponds to Incoming Material Specifications T°C measured:

□ [list other key indicators as required] Results of measurement:□ No contaminants (insects, rodents)□ Shelf life according to Incoming Material Specifications

Tick what applies, Supply Manager and QS must be informed about any deficiencies


Temperature control during storage

fridges, freezers and cool rooms large enough for air circulation (avoid overfilling);

temperature control systems in each storage room/area;

close doors of temperature-controlled storage rooms;


Temperature and time control during the production process

Manage production process to prevent foods staying in the danger zone: only remove required quantities from cool

storage move intermediate products quickly from

one process step to the next store intermediate products in cool-

chambers

4 °C

60 °C


Controlling process steps aimed at the inactivation of microorganisms

Time and temperature parameters must be:

carefully designed to achieve the inactivation of microorganisms;

adhered to for each processing cycle; constantly monitored;

Only recorded values are a proof of compliance!


Rapid cooling after heating is important

Rapid cooling prevents germination of spores growth of spoilage microorganisms

Therefore plan ahead cool small quantities use ice/ice water monitor cooling progress


Safe food requires temperature control during transport

Maintain cool chain during transport of perishable products!


Ensuring safe temperatures when displaying foods


Only trained personnel will ensure safe temperatures

Everyone who handles foods and raw materials in a food business must

understand the necessity of temperature controls; and be sufficiently trained to ensure that temperatures of all

operations are correctly monitored.


Conclusions

Inadequate temperature control is a common cause of foodborne illness or food spoilage.

Keep perishable foods out of the temperature danger zone (5°C - 60°C).

Heating foods to high temperatures, if done correctly, is a controlled process used to inactivate microorganisms.

Chilling and freezing cannot be considered a controlled microbial inactivation step.

Control temperatures for all operations starting with raw materials and ending with delivery/serving of the final product.

Personnel must be sufficiently trained in the control and monitoring of temperatures.


YOU ARE HERE

You have now completed Sub-Module 5.3 Managing Hygiene through Time

and Temperature Control of the Module Control of Operations. After reviewing

any supporting documents and links you desire, please proceed to Module 5.4 Managing Process Steps other than

those Related to Temperature Control

good hygiene practices managing hygiene through temperature control sub-module 5.3, section 2

Documents

temperature control

temperature control

managing hygiene

temperature range

ripening slide

temperature control

c survival

viable microorganisms