Page 261 - Vessel Sanitation Program 2018 Operations Manual

VSP 2018 Operations Manual
13.11
13.11.1 Introduction
Food Cooking Temperature Alternatives
To be effective in eliminating pathogens, cooking must be adjusted to a number
of factors. These include the anticipated level of pathogenic bacteria in the raw
product, the initial temperature of the FOOD, and the FOOD’s bulk, which
affects the time to achieve the needed internal product temperature. Other
factors to be considered include postcooking heat rise and the time the FOOD
must be held at a specified internal temperature.
To kill microorganisms, FOOD must be held at a sufficient temperature for the
specified time. Cooking is a scheduled process in which each of a series of
continuous TIME/TEMPERATURE combinations can be equally effective. For
example, in cooking a beef roast, the microbial lethality achieved at 112 minutes
after it has reached 54°C (130°F) is the same lethality attained as if it were
cooked for 4 minutes after it has reached 63°C (145°F).
Cooking requirements are based in part on the biology of pathogens. The
thermal destruction of a microorganism is determined by its ability to survive
heat. Different species of microorganisms have different susceptibilities to heat.
Also, the growing stage of a species (such as the vegetative cell of bacteria, the
trophozoite of protozoa, or the larval form of worms) is less resistant than the
same organism’s survival form (the bacterial spore, protozoan cyst, or worm
egg).
FOOD characteristics also affect the lethality of cooking temperatures. Heat
penetrates different FOODS at different rates. High fat content in FOOD reduces
the effective lethality of heat. High humidity within the cooking vessel and the
moisture content of FOOD aids thermal destruction.
Heating a large roast too quickly with a high oven temperature may char or dry
the outside, creating a layer of insulation that shields the inside from efficient
heat penetration. To kill all pathogens in FOOD, cooking must bring all parts of
the FOOD up to the required temperatures for the correct length of time.
The TEMPERATURE AND TIME COMBINATION CRITERIA specified in
Annex 13.11.2 are based on the destruction of Salmonellae. This section
includes temperature and time parameters that provide “D” values (decimal log
reduction values) that may surpass 7D. For example, at 63°C (145°F), a time
span of 15 seconds will provide a 3D reduction of Salmonella enteritidis in eggs.
This organism, if present in raw shell eggs, is generally found in relatively low
numbers.
Other FOODS, FISH, and MEATS that have not been ground or minced—
including commercially raised GAME ANIMAL MEAT specified as acceptable
Annex 13.11: Food Cooking Temperature Alternatives; 208