US FDA/CFSAN - Measuring the Effectiveness of the Nation's Foodservice and Retail Food Protection System    September 2004
US FDA/CFSAN

Measuring the Effectiveness of the Nation's Foodservice and Retail Food Protection System

September 2004

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Speaker's notes


STATUS Rapid Reheating for Hot Holding
IN OUT NA NO a) PHF that is cooked & cooled on premises is rapidly reheated to 165°F. (74°C.) for 15 seconds for hot holding
IN OUT NA NO b) Food reheated in a microwave is heated to 165°F. (74°C.) or higher
IN OUT NA NO c) Commercially processed ready-to-eat food, reheated to 140°F. (60°C.) or above for hot holding
IN OUT NA NO d) Remaining unsliced portions of roasts are reheated for hot holding using minimum oven parameters

Speaker's Notes

The data collection tool used to record the information for the study includes 42 individual data items sorted among the 5 foodborne illness risk factor categories and the "Other" chemical category. This slides depicts a section of the data collection tool pertaining to reheating potentially hazardous foods for hot holding. This section is comprised of 4 individual data items pertaining to different reheating practices or scenarios. Dividing each of the foodborne illness risk factors into individual data items allows the study to assess what specific food safety practices and employee behaviors are in most need of attention.

 

Slide 18 of 73

Slide 18 of 73

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Slide 18 of 73