Issue View | Council III | 2016 Biennial Meeting
The Issue that you selected is shown below. If you click on "Word Document File with Tracking," you will open a Word document version of the Issue. Because the document you will be opening is in Word format, you will need to use Word functions to save or print the Issue. When you view or use this Word version, the internal html functions will no longer work. Closing the screen will return you to the Start icon.
Issue Number: Council III 020
Issue History
This is a brand new Issue.
Title
Plant Food Cooking for Hot Holding
Issue you would like the Conference to consider
Clarify that plant food includes more than just fruits and vegetables. FDA retail specialists have provided guidance indicating items such as roots, rice and pasta should be considered plant foods.
Public Health Significance
Roots and grains are Time/Temperature Control for Safety foods (TCS) once heat treated and are often hot held after cooking. A specified minimum cooking temperature is needed to prevent the growth of pathogens and ensure hot holding begins at the proper temperature.
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):
Section 3-401.13
Plant foods, such as Ffruits, and vegetables, roots and grains, that are cooked for hot holding shall be cooked to a temperature of 57oC (135oF). Pf
Submitter Information 1
| Name | Ann Johnson |
| Organization | FL Department of Agriculture |
| Address |
3236 Sardenia Terrace
Deltona, FL 32738 |
| Telephone | 407-335-3497 |
| anna.johnson@freshfromflorida.com |
Submitter Information 2
| Name | Joetta DeFrancesco |
| Organization | FL Department of Agriculture |
| Address |
10281 Enoch Lane
Bonita Springs, FL 34135 |
| Telephone | 239-206-0260 |
| joetta.defrancesco@freshfromflorida.com |
