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to remember that these values can be superseded by state or local health code requirements, but they cannot be below the FDA limits. Temperatures should be measured with a probe thermometer in the thickest part of meats, or the center of other dishes, avoiding bones and container sides. Minimum internal temperatures are set as follows:
165°F (74°C) for 15 seconds
155°F (68°C) for 15 seconds
145°F (63°C) for 15 seconds
145°F (63°C) for 4 minutes
135°F (57°C) for 15 seconds
In addition, hot food must be held at a minimum internal of 135°F (57°C) if it is not immediately consumed. The temperature must be checked every 4 hours or else labeled with a discard time. Although monitored hot food can be held indefinitely in this way without a food safety concern, the nutritional value, flavor, and quality can suffer over long periods.
Fresh-cut fruits and vegetables[edit]Fruits and vegetables are liable to have microbiological contamination, such as with the bacteria of Escherichia coli O157:H7, Salmonella enteritidis and Listeria monocytogenes, perhaps due to a post harvest mishandling. There are several methods and protocols which are able to reduce or even eliminate the pathogens and these include
Implement Proper SOP
Implement PRP's & OPRP program
1. you analyse the type of CCPs in the area.
2. Prevent or Eliminate or reduce to an acceptable minimal level.
3. write an SOP
4. awareness
Do control measures exist for the identified hazard?
If yes, Is the process step specifically designed to eliminate or reduce the likely occurrence of the hazard to an acceptable level?
This question is the short cut to ccp decision, You will identify a CCP every time you answer 'Yes'