A case study of a school foodservice cook-chill operation to develop a hazard analysis critical control point program

摘要

A case study was conducted of a school foodservice cook-chill operation to establish a Hazard Analysis Critical Control Point (HACCP) program for four ground beef entrees. Focus groups assessed employee knowledge and attitudes about cook-chill production, food safety, and HACCP. Managers were knowledgeable about food safety but cited lack of time as an impediment to implementation. Time and temperature measurements documented cooking, chilling, reheating, and serving functions. Product internal temperatures reached 184.5 +- 5.9 deg F prior to chilling. Blast chilling cooled products to 40 deg F within 2.0 +- 0.8 h. On reheating, product temperature reached 184.9 +- 10.6 deg F in 40.0 +- 17.9 min. A holding temperature of >140 deg F was sustained for 71.4 +- 4.5 min. Environmental sanitation was analyzed using adenosine triphosphate biolum-inescence. Inconsistencies signified the need to establish standard sanitation practices. Microbiological tests included aerobic plate count (APC), total colfforms, Escherichia coli spp., E. coli O157:H7, Salmonella spp., Staphylococcus aureus, and Clostridium perfringens. All tests were negative for E. coli O157:H7. Raw ground beef contained Salmonella spp., S. aureus, C. perfringens, an APC of 2.4 X 10~5 +- 4.3 X 10~5 CFU/g, a total coliform count of 3.6 X 10~2 +- 5.3 X 10~2 CFU/g, and an E. coli count of 3.3 X 10~2 +- 6.9 X 10~2 CFU/g. Cooking reduced the APC by 3 to 4 log cycles and eliminated total coliforms and E. coli. Salmonella spp., however, survived processing or reappeared through recontamination.