Issue View | Council III | 2016 Biennial Meeting
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Issue Number: Council III 019
Issue History
This is a brand new Issue.
Title
Plant Food Cooking Time Frame
Issue you would like the Conference to consider
Addition of a time frame for cooking plant food that will be placed into hot holding
Public Health Significance
Plant foods which have been subjected to heating become Time Temperature Control for Safety (TCS) since the naturally present competing mircoflora has been changed. Therefore leaving the TCS plant foods within the temperature danger zone for longer than 4 hours, could result in logarithmic growth of pathogenic bacteria, as shown by modeling.
Recommended Solution: The Conference recommends...
a letter be sent to the FDA requesting the 2013 Food Code be amended as follows (language to be added is underlined; language to be deleted is in strikethrough format):
3-401.13 Plant Food Cooking for Hot Holding
Fruits and vegetable that are cooked for hot holding shall be cooked to a temperature of 57oC (135oF)., within 4 hours.
Submitter Information 1
| Name | Rebecca Krzyzanowski |
| Organization | Great Lakes Conference on Food Protection |
| Address |
615 Englewood Dr
Roscommon, MI 48653 |
| Telephone | 517-719-7919 |
| krzyzanowskir@michigan.gov |
Submitter Information 2
| Name | Karla Horne |
| Organization | Conference on Food Protection |
| Address |
525 W Allegan PO Box 30017 Lansing, MI 48909 |
| Telephone | 231-357-0727 |
| hornek@michigan.gov |
