Conference for Food Protection

2016 Biennial Meeting

Issue View | Council III | 2016 Scribe Packet

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Issue Number: Council III 019

Issue History

This is a brand new Issue.


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.

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